½ cup each diced onions, carrots and celery (look for containers of pre-cut mire poix)
2-3 sprigs fresh thyme
1 bay leaf
Pinch of sugar
1 big leftover ham bone
16 oz bag of split peas
64 oz chicken stock

In a soup pot or dutch oven sweat the carrots, onions and celery in xvoo along with the thyme, bay leaf, snp and sugar. Cook 5 mins then add remaining ingredients and bring to a boil. Skim the pot, reduce heat and simmer 1 hour.
Pull the bone from the pot and tear off whatever meat is still on it. Chop it up and add it back to the soup.

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