Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add chopped yellow onion and celery, cooking for about 3 minutes until they soften.

Stir in minced garlic and sauté for an additional minute.

Pour in 4 cups of unsalted chicken broth and 4 cups of water, stirring well. Add 16 ounces of dried split peas, 2 bay leaves, and 1.5 teaspoons of chopped fresh thyme, seasoning with salt and pepper.

Nestle a 1.5 lb meaty ham bone into the pot, bring the soup to a boil, then reduce heat and simmer for 60 to 80 minutes.

Once the split peas are tender, remove the ham and add 1 cup of chopped carrots. Simmer uncovered for another 30 minutes.

Shred or dice the ham into bite-sized pieces, return to the soup, and adjust seasoning.

Ladle the soup into bowls and garnish with chopped fresh parsley if desired.