In your slow cooker, add the dried split peas, diced carrots, yellow onion, shallot, celery, minced garlic, dried thyme, ground black pepper, bay leaf, and low sodium chicken stock. Stir everything together until well combined.

Cover the slow cooker and set it to low heat, allowing the soup to cook for 5 to 6 hours.

Carefully remove the ham bone from the slow cooker using tongs. Allow it to cool, then shred the meat from the bone and return it to the pot.

If the soup is too watery, use an immersion blender to puree a portion of it directly in the slow cooker.

Ladle the warm soup into bowls and serve, garnished with a drizzle of olive oil or fresh herbs.