In soup pot or large sauce pan heat oil on medium heat

Add onions and carrots, sauté until onions are translucent

Add peas, bone, broth, 2 cups of water (reserve 1 cup for thinning the soup later if needed), seasonings

Bring to boil then reduce heat to low

Simmer at least one hour, check veggies for tenderness. Add more time if needed

Remove ham bone from soup and take meat off the bone. Discard bone

For a chunky soup, using an immersion blender Purée the soup then add the cooked ham (1/2-1 cup of meat)

For smooth soup, add ham and then purée

Test for seasoning. Serve with fresh sprigs of parsley for garnish and a side of hot homemade biscuits (see my biscuit recipe)