Split Pea Soup

I have a nice ham bone in my refrigerator left over from Easter's spiral ham.  Today that bone is going into the soup pot to make a nice pot of split pea soup.  My mother always used to toast up some rye bread, cut it in cubes and sprinkle the cubes on top of a bowl of split pea soup.  That is how we are going to have it today.   Soup is such a healthy, filling dish.  Often it is quite easy to prepare and gives you lots of leftovers for lunch or to freeze for a dinner on another night.

1 ham bone OR 2 ham hocks OR 2 c. cubed ham
1 pkg. split peas
2 carrots, diced
1/2 onion, diced
2 bay leaves
1 t. thyme
1 T. oil
Put the oil in a large pan or soup pot and heat.  Add onion and carrot and saute for 2-3 minutes.  Put ham bone in pot along with peas, spices and enough water to cover the peas and most of the bone.  This is about 6-8 c. of water. Bring to a boil.  Simmer for 2 hours.  If desired top with toasted rye bread cubes.