In a large dutch oven, heat olive oil over medium-high heat. Add diced celery, carrots, and onion. Season with salt & pepper. Cook until tender-crisp, about 5-10 minutes.
Add bone broth, water, bay leaves, and ham. Bring to a boil.
Add split peas, reduce heat to low, and simmer for 30-40 minutes or according to instructions for pea.
Remove from heat when peas are tender-crisp. Discard bay leaves and season with salt & pepper, if desired.
Nutrition Facts
per serving (about 1 cup): 260 calories, 10 g fat, 16 g carbs (6 g net carbs), 25 g protein