A comforting and flavorful soup perfect for any season.
In a large stockpot, combine the smoked ham, bay leaves, thyme, and 3 quarts of water. Bring to a boil, then reduce to a simmer and cook until the ham is tender, about 2 hours.
Skim off any foam that forms on the surface for a clearer broth.
Remove the ham from the pot, shred it into bite-sized pieces, and return it to the pot.
Let the ham cool slightly before shredding to avoid burns.
Add the split peas to the stock and simmer until they are tender, about 30 minutes.
Stir occasionally to prevent the peas from sticking to the bottom.
In a separate pan, heat the olive oil over medium heat. Sauté the onions, carrots, celery, and garlic until softened, about 10 minutes.
Cut the vegetables into even pieces for uniform cooking.
Add the sautéed vegetables and diced potatoes to the stock. Simmer until the potatoes are tender, about 15 minutes.
Taste the soup and adjust seasoning as needed.
Season the soup with salt, black pepper, and a splash of balsamic vinegar. Stir well and serve hot.
Serve with a garnish of fresh parsley for added color and flavor.
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