Rick's Yummy Split Pea Soup with Ham

1. Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.

2. Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.

3. Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.

4. Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

Cook's Note:

If mixture is too thick add some more chicken stock. If it's too thin, simmer with cover off until desired consistency is reached.

Also, if you want the mixture to be smooth: when you remove the neck bones, it is the time to get out the boat motor (or blender) and puree the soup.