Stovetop Directions (1 ½ hours)

Cup of Yum
1. In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add in the onion, celery, carrots, and garlic, and cook until just fragrant and tender, about 3 minutes.
2. Add the ham bone or ham hocks, chicken broth, water, split peas, thyme, oregano, and bay leaves. Bring to a boil, reduce heat to low, and simmer. Cook, stirring regularly, for 60-75 minutes, or until the peas are very tender. You want them to be falling-apart mushy. Depending on the age of your peas, this might take more or less time than listed.
3. Remove the ham bone or ham hocks and bay leaves from the soup. Discard the bay leaves. If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed.
4. The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.

Instant Pot Directions (40 minutes)

1. For the Instant Pot, you will not need to use the water listed in the recipe.
2. Turn on the “Saute” function on your Instant Pot, and add the oil. Once the Instant Pot reads “Hot”, add in the onion, celery, carrots, and garlic, and cook until just fragrant and tender, about 3 minutes. Turn off the “Saute” function.
3. Add the ham bone or ham hocks, chicken broth, split peas, thyme, oregano, and bay leaves. Do not add the 2 cups of water listed for the stovetop version. This will cause the soup to be too thin.
4. Lock and seal the lid, then set the Instant Pot to Manual, High Pressure for 15 minutes. When cooking time is up, allow a 15 minute natural pressure release before opening the Instant Pot.
5. Remove the ham bone or ham hocks and bay leaves from the soup.  Discard the bay leaves. If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed. 
6. The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.

Slow Cooker Directions (7-8 hours)

1. For the Slow Cooker, you will not need to use the oil or water listed in the recipe.
2. In the basin of a slow cooker, add in the onion, celery, carrots, garlic, ham bone or ham hocks, chicken broth, water, split peas, thyme, oregano, and bay leaves. Do not add the 2 cups of water listed for the stovetop version. This will cause the soup to be too thin.
3. Cover and turn the slow cooker to low, cooking for 7-8 hours, or until the peas are fall-apart tender.
4. Remove the ham bone or ham hocks and bay leaves from the soup. Discard the bay leaves.  If using a ham bone, slice off any ham and chop, discarding the bone. If using the ham hocks, discard. Add the chopped ham (either from the ham bone or extra if using ham hocks). Stir and taste soup for seasoning, adding fresh black pepper and extra salt, if needed. 
5. The soup will thicken up considerably as it cools, so if it feels too thin right out of the pot, give it 5-10 minutes of cooling time before serving.