Split Pea Soup Recipe

We had split pea soup tonight. It's a favorite of ours from "Martha Stewart Living".
Here's the recipe, in case you'd like to try it:

Ingredients
Serves 6
8 black peppercorns, cracked
3 sprigs thyme, plus more, chopped, for garnish
2 sprigs flat-leaf parsley, plus more, chopped, for garnish
1 dried bay leaf
2 tablespoons safflower oil
2 medium carrots, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
2 tablespoons minced garlic (6 cloves)
1 ham steak (7 ounces), cut into 1/2-inch pieces
1 1/2 teaspoons coarse salt
1 pound split peas
8 cups water or chicken/vegetable broth, plus more if needed

Directions
Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tie with kitchen twine.

Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoon salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.

Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoon salt, and garnish with fresh herbs.

(Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and thin with water to desired consistency if necessary.)