In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the split peas, chicken broth, bay leaf, thyme, and diced ham. Bring to a boil.

Reduce the heat to low, cover, and simmer for about 60 minutes, or until the peas are tender.

Remove the bay leaf, and season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach desired consistency.

Serve hot, garnished with fresh herbs if desired.