Directions

1. 1
   Rinse dried yellow peas thoroughly. Soak overnight in cold water (or quick method: boil, remove from heat, soak 1 hour).
2. 2
   Drain the peas and place in a large stockpot. Add 10 cups cold water and the smoked ham bone. Bring to a boil, then reduce to a gentle simmer.
3. 3
   Add diced onions, carrots, celery, and bay leaves. Season with savory, thyme, salt, and pepper.
4. 4
   Simmer uncovered for about 2 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy.
5. 5
   Remove the ham bone and shred any remaining meat. Return the shredded meat to the soup.
6. 6
   Taste and adjust seasoning — it usually needs a good amount of pepper. The soup should be thick enough that a spoon stands up in it.
7. 7
   Serve in deep bowls with crusty bread and a drizzle of maple syrup on top if you dare.