Split Pea Soup with Ham

I'm a bit of a soup junkie, as I've said before.  Nothing better than a bowl of homemade soup with quality ingredients.  They're easy, inexpensive and you can stretch them.  Triple threat. 
I cooked a ham for Thanksgiving...I know, not traditional but it was one of 3 dinners we were having and I just couldn't do turkey 3 days in a row.  Anyhow, a bone in ham was on the menu and gosh dang, it was tasty.  Of course we were left over with heaps of the stuff and I needed a plan, stat.  Of course, there is the ham bone and that is essential in this recipe.  You can use a leftover bone or buy one but it has to be a smoked ham hock.  Do not, I repeat, do not buy a plain old ham hock.  Zero flavour comes off of it.  I have made this mistake before and was thoroughly disappointed...and hungry when all was said and done.
This soup will stick to your bones, fill you full of fibre, vitamins and protein.  It's tasty and it's classic.  Exactly the way it should be.

Split Pea Soup with Ham

Serves 4-6

1 tbsp olive oil
1 Leftover Ham Bone or smoked ham hock, cleaned of any fat
2 cloves garlic, minced
1 cup carrots, small dice
1 rib of celery, small dice
1 medium onion, finely chopped
2 cups of split peas
4 cups low sodium chicken broth
3 cups water
1 bay leaf
1 cup chopped leftover ham
Salt & Pepper to taste

In a large pot or dutch oven, heat the oil over med heat.  Add the ham bone and vegetables to the pot and saute for 5 minutes.  Add the split peas, broth, water and bay leaf and bring to a simmer.  Place a lid on the pot and simmer for about 1 3/4 hours over low heat.  Remove the ham bone and bay leaf.  If you like a chunkier soup, leave it.  If you like a smoother soup, let the soup cool slightly and then with a hand blender, blend until the consistency you like.  Add the leftover ham and heat through.  Check for salt and pepper.