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Rinse your peas thoroughly then add them to a pot and cover with 2 quarts of cold water. Soak over night.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots and cook for about 3 to 5 minutes until the vegetables soften and the onion is translucent. Add the garlic and sauté for another 30 seconds or until aromatic.
Pour in the chicken broth, water and stir. Add the split peas, bay leaf, dried thyme and ham bone. Bring to a boil over medium high heat then reduce the heat to low. Cover and simmer for about 1½ hours.
Carefully remove the bone from the soup, cut off the meat and dice it. Return the meat back to the soup. Cook on low for another 30 minutes or until soup has thickened. Discard bay leaf and serve.