• Note: The split peas do not need to be soaked for this recipe.

Stove Top

• Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
• Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
• Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
• Add the carrots and potatoes about 40 minutes prior to serving.
• Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!

Instant Pot

• Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full.
• Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
• Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Slow Cooker

• Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger). 
• Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
• Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!