In a large 5.5 quart stock pot (This is our favorite 5.5 Quart Xtrema Cookware Pot — it’s non-toxic and 100% ceramic), turn the stove to medium heat and add the olive oil.
To the stockpot, add the onion, celery and carrots and saute for 5-7 minutes. Add the garlic, thyme and rosemary along with sea salt and pepper, to taste. Cook for an additional 2-3 minutes.
Then, to the stockpot, add the broth, bay leaves and split peas. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce to simmer and cover with a lid. Cook for about 20-25 minutes until the peas begin to split.
Add the cooked ham and continue on medium-low heat for an additional 15-20 minutes or until the soup thickens.
Using a ladle, put the soup in bowls and garnish with parsley, fresh cut ham and pepitas. Serve hot.