Rinse the split peas and place in a bowl, cover with cold water and let sit overnight or at least 1 hour minimum

In a large Soup Pot, cover the ham bone or the ham hocks with water. Bring to a simmer and let simmer until the meat falls off the bone (several hours)

Allow the broth to cool; the fat will form on top. Peel the fat off or pour through a gravy pourer to save the stock and remove the bones.

Place 8 cups of broth into a large pot, add 4 cups of water, heat up.

Remove the peas from the bowl and rinse, add peas to the broth.

Using a food processor, roughly chop the onion, carrot and celery. Add to the broth.

If using the ham hock, chop the ham into big chunks and run the meat through the food processor to roughly process and add to the pot.

If using the ham bone, clean off the ham that has fallen from bone and add into the broth

Add black pepper

let simmer until split peas become creamy, about 1 hour.

Add the thyme, additional salt and pepper (only if needed, usually the ham adds enought salt flavor)

laddle into bowls and serve with crusty bread