1-First, heat olive oil in a large pot over medium-high heat and sauté the onion and celery for 3 minutes.

2-Then, add the garlic and cook for 1 minute more to release its aroma.

3-Next, pour in the chicken broth and water, and add the split peas, bay leaves, thyme, salt, pepper, and ham bone.

4-Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 to 80 minutes until the peas and ham are tender, stirring occasionally.

5-After that, remove the ham, let it rest for 10 minutes, shred or dice the meat, and set it aside.

6-Add the diced carrots to the soup and continue simmering for about 30 minutes until the peas break down.

7-Finally, stir the shredded ham back into the soup, adjust seasoning if needed, and serve warm with fresh parsley if desired.

For a smoother texture, you can blend part of the soup, or keep it chunky for a more rustic feel.