Yellow Pea Soup with Ham and Maple Syrup

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the rinsed yellow split peas, chicken broth, water, thyme, bay leaf, salt, and pepper.

Add the ham hock or ham bone. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the peas are very tender and have broken down. Stir occasionally to prevent sticking.

Remove the ham hock or bone. If using a ham hock, shred the meat and return it to the soup. Discard the bone and any skin or fat.

Stir in the maple syrup. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to your liking.

If the soup is too thick, add more water to reach your desired consistency.

Serve hot. Garnish with a drizzle of maple syrup or fresh parsley (optional).