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1
Bring 3 quarts water, ham bone and bay leaves to boil. Cover and reduce heat to low and simmer until meat is tender and pulls away from the bone, approximately 2 to 2 3/4 hours.
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2
Take ham out of water and set aside to cool. Add split peas and thyme to water and simmer until peas are tender but not dissolved, about 45 minutes.
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3
Meanwhile, when ham is cool enough, shred meat and set aside. Give rind and bone to the dogs.
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4
While peas are simmering, heat oil in large skillet over high heat until shimmering. Add diced onions, carrots, and celery. (They should all be diced the same size.) Saute, stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium-low. Add butter, garlic, and sugar.
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5
Cook vegetables, stirring frequently, until browned and caramelized, 20 to 35 minutes; take off heat and set aside.
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6
When peas are tender, add cubed potatoes and shredded ham to soup; simmer until potatoes are tender and peas dissolve and thicken soup, about 20 minutes more. Add vegetables. Season with ground black pepper.
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7
The finished soup will thicken as it stands but can be thinned with water when reheated.
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8
Makes 6 to 10 servings, depending on how hungry everyone is.
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9
Inspired by a recipe from Cook's Illustrated
