Rinse the split peas under cold water and set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are beginning to soften.
Add the garlic and thyme and cook for an additional minute.
Pour in the vegetable broth, then add the rinsed split peas and bay leaves. Stir well to combine. Season with a pinch of salt and pepper.
Bring the soup to a boil over high heat and then reduce the heat to low and cover the pot. Cook for 30 minutes, stirring occasionally.
After 30 minutes, add the diced ham and potatoes or turnips (if using). Return the lid to the pot and cook for an additional 30 minutes, stirring occasionally.
After one hour, test the split peas to see if they’re tender. If they are, remove the bay leaf and enjoy. If the peas are not tender yet, return the lid and cook for an additional 15 minutes.
(Optional) For a smoother, thicker soup use an immersion blender to puree the soup to your desired consistency. I like to puree about half of the soup so it has a rich, hearty consistency but still has some chunks of carrots and ham. Feel free to do whatever you prefer!
Store any leftover soup in an airtight container in the fridge for up to three days.Thesoup can also be frozen for up to four months.