1. 
Heat olive oil in a large Dutch oven or heavy pot over medium heat. 
2. 
Add the chopped onion and celery; sauté for about 5 minutes until softened.
3. 
Stir in the minced garlic and cook for 1 minute until fragrant.
4. 
Pour in the chicken broth and water, then add the rinsed split peas, ham bone, bay leaves, and thyme.
5. 
Season with black pepper (hold the salt until the end as the ham bone is naturally salty).
6. 
Bring the mixture to a boil, then reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
7. 
Stir in the chopped carrots and continue to simmer, covered, for another 30 to 45 minutes until the peas have broken down and the soup is thick.
8. 
Remove the ham bone; shred any meat from the bone, discard the bone/fat, and stir the meat back into the soup.
9. 
Remove the bay leaves and taste the soup; add salt only if needed.
