2 tbsp olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 lb ham hocks (about 3)
2 to 3 cups ham steak, fat removed and cut into 1" pieces
4 bay leaves
12 cups water
1 lb split peas, rinsed
1 tsp dried thyme
In a large soup pot, heat olive oil over high heat. Saute onions, carrots and celery until vegetabls begin to brown about 6 minutes.
Add ham hocks, chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered for 2 to 2-1/2 hours or until ham is very tender.
Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones. Add split peas and thyme. Simmer, uncovered 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves.
Note: You can substitute chicken stock for some of the water.