1-First, heat olive oil in a large pot over medium-high heat. Add the diced onion and celery and sauté for 3 minutes, then add garlic and sauté for another minute to build a flavorful base.

2-Next, pour in the chicken broth and water, then add the rinsed split peas, bay leaves, thyme, and a light seasoning of salt and pepper.

3-Add the ham bone to the pot and bring everything to a boil. Once boiling, reduce the heat to low, cover, and simmer while stirring occasionally until the peas and ham are tender, about 60 to 80 minutes. After that, remove the ham bone and let it rest for 10 minutes before shredding or dicing the meat and keeping it covered.

4-Add the diced carrots to the soup, cover again, and continue simmering for about 30 minutes more, stirring occasionally until the peas break down.

5-Finally, return the shredded ham to the soup, adjust the salt if needed, and serve warm, garnished with fresh parsley if you like. The total preparation time is about 2 hours, with 15 minutes for prep and 1 hour 45 minutes for cooking, making it a manageable recipe for working professionals.