Heat 2 tablespoons of olive oil or bacon grease in a large soup pot over medium heat. Once shimmering, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Next, stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.

Add 1 pound of rinsed dried green split peas, along with a ham bone or 1 cup of diced ham, and toss in 2 bay leaves, 1 teaspoon of dried thyme. Pour in 8 cups of water or low-sodium chicken broth. Stir well to combine all ingredients.

Turn up the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 60 to 90 minutes, stirring occasionally.

After simmering, carefully remove the bay leaves. For a creamier texture, blend a portion of the soup using an immersion blender.

Finally, season the soup with salt and pepper to taste. Serve hot, garnishing with optional chopped cooked bacon for a deliciously crispy finish.