In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped yellow onion and celery, sautéing for about 3 minutes until they soften and turn translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 6 cups of unsalted chicken broth and 2 cups of water, giving everything a good stir. Next, add 1 pound of rinsed dried split peas, 2 bay leaves, and 1 tablespoon of chopped fresh thyme.

Carefully nestle a meaty ham bone into the soup, increase the heat to high until the mixture comes to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 60 to 80 minutes.

Once the ham is cool enough to handle, remove it from the soup and let it cool for about 10 minutes on a cutting board. Shred or dice the meat into bite-sized pieces.

Stir in 2 chopped carrots to the pot, cover again, and continue simmering for an additional 30 minutes.

Return the shredded ham to the pot, stirring to combine. Taste your soup and adjust the seasoning with more salt or pepper if needed.

Ladle the split pea soup into bowls and garnish with chopped fresh parsley for a pop of color.