Rinse the split peas under cold water and set aside. Cut the 6 celery stalks into 2-inch pieces. Dice the 5 carrots into 1/2-inch half-moons as specified. Peel and keep the whole onion intact—it will infuse the broth with subtle sweetness. Mince the 2 garlic cloves and have all seasonings measured and ready (thyme, bay leaves, salt, and pepper). I like to keep the garlic separate from the other aromatics so I can add it later for fresher garlic flavor.

Add the 9 cups of water to a large pot and bring to a boil over high heat. Once boiling, add the ham bone, rinsed split peas, celery pieces, carrot half-moons, whole onion, salt, thyme, bay leaves, and black pepper. Stir well to combine and return to a rolling boil. As the soup heats, impurities will rise to the surface as gray or white foam—skim this off with a spoon for 2-3 minutes until the broth runs relatively clear. This step is essential for a clean, refined broth without any off-flavors.

Once foam is removed, reduce heat to low and place the lid slightly ajar on the pot. This allows steam to escape while keeping moisture in. Simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking on the bottom. The peas should gradually soften and begin to break down, thickening the broth naturally. Around the 2-hour mark, add the minced garlic so it infuses the soup without losing its fresh bite. The longer, gentler cooking time ensures the ham bone releases maximum flavor and the peas achieve a silky, creamy texture.

After 3 hours, the peas should be very soft and the broth should be thick and creamy. Remove the ham bone carefully with tongs and set it aside to cool slightly. Once cool enough to handle, cut or shred any remaining meat from the bone and discard the bone itself. Stir the shredded ham meat back into the soup. Taste and adjust seasonings as needed—I often add a touch more salt to brighten the flavors. Ladle into bowls and serve hot. If you prefer a smoother soup, you can partially blend it with an immersion blender while keeping some texture.