Another winter favorite, this is a perfect soup when you want a hearty, healthy, warm meal. Also great for using up your leftover ham bones.
In large stockpot, bring split peas, ham bone and water to a boil. Reduce heat and simmer for 30 minutes covered.
Add onion, carrot, celery and bay leaf (optional). Cover and continue to simmer for 1 hour.
Remove from heat, remove the cover and let rest for 15 minutes. This will help to thicken the soup as well as to let it get to an eatable temperature. Remove the bay leaf and ham bone. Add the ham from the bone and add extra diced ham if desired back to the soup pot. Taste it and add salt and pepper if needed (depends on how salty your ham bone was).
You can now choose to serve it as is, or if you like a super smooth soup, remove the ham bone, whole carrots, and bay leaves. Blend with an immersion blender. Cut up the carrots, remove the ham from the bone and add the ham and carrots back into the soup, adding more diced ham if desired.