- Sift split peas for pebbles. No need to rinse.
- Dump peas, carrots, onion, celery, ham, thyme, bay leaf, salt, pepper, and water into a large pot.
- Bring to a boil and skim off any foam with a spoon.
- Reduce heat; place a lid on the pot slightly ajar to allow some evaporation.
- Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
or!
- Sift split peas for pebbles!
- Dump all ingredients into an Instant Pot.
- Cook on hi-pressure for 21 minutes.
- Natural release for 15 minutes.