- In a large bowl, soak the dried peas in water for 12 hours, then drain and set aside.
- In a large pot, sweat the onions, carrots and celery for 5 minutes.
- Add the chicken stock, peas, bay leaf and thyme. Mix well. Add salt and pepper.
- Bring to a boil then reduce heat and let simmer for 2½ hours.
- Add chopped ham. Cook another 30 minutes or until desired consistency is reached.