Split Pea Soup

Cook the Vegetables - Heat a Dutch oven or large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the onions, celery, carrots, salt, and pepper. Saute until soft and lightly brown, about 8 to 10 minutes.
Saute the Aromatics - Add the thyme, bay leaf, and minced garlic. Saute for 30 seconds until fragrant.
Add the Peas - Add the split peas and saute for 1 minute.
Add the Pork - Place the pork in the center of the pot. Add the water and chicken stock. Stir and bring to a boil over medium-high heat.
Simmer the Soup - Once boiling, reduce the heat to medium-low, cover, and simmer. Stir occasionally so that the peas do not stick to the bottom. Adjust the heat as needed to maintain a gentle simmer.
After 1 hour, flip the ham over. Continue to cook until the peas fall apart and the soup lightly thickens, about 1 hour. The meat should easily pull off the bone, and the vegetables should be tender.
Chop the Meat - Remove the bay leaf and discard. Transfer the ham to a cutting board. Remove the skin and discard. Pull the meat off the bone and dice it into small pieces.
Puree the Soup - Use an immersion blender to puree the soup for a smooth consistency. Alternatively, use a countertop blender in batches. If desired, leave a few cups of peas intact for a rustic texture.
To Serve - Season the soup with salt and pepper to taste. Add the pork back to the pot and stir to combine. Divide among bowls and garnish with parsley.