Habitant Pea Soup

  2 tablespoons olive oil  2 cups finely chopped onion
  1 cup finely chopped carrot
  1/2 cup finely chopped celery
  2 cups yellow split peas
  6 cups fat-free, less-sodium beef broth
  2 cups water
  2 bay leaves
  1 smoked ham hock
  2 tablespoons chopped fresh flat-leaf parsley
  2 tablespoons chopped fresh thyme
  3/4 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, carrot, and celery to pan; sauté for 6 minutes, stirring
  occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 3 ingredients (through ham hock); bring to a boil. Reduce heat, and
  simmer 1 1/2 hours or until peas are tender, skimming surface occasionally, as necessary.

  2. Remove ham hock and dice or chop coarsely, depending on your preference.  Remove bay leaves and discard.  Remove 1 1/2 cups
  pea mixture; let stand 5 minutes. Puree 1 1/2 cups pea mixture and return to pan, stirring to thicken slightly. Stir in diced ham hock,
  parsley, chopped thyme, salt, and pepper.