Dice up the Onion (1), Celery (2 stalk), and Carrot (1).
In a heated pot, add a drizzle of Extra-Virgin Olive Oil (to taste).
Add the Garlic (2 clove) and diced vegetables. Cook on medium-low heat.
Meanwhile, chop up the Ham (1 cup) into 1-inch cubes. Add it to the pan of vegetables.
Add in Yellow Split Peas (1 1/2 cup).
Pour in enough Water (to taste) to cover the peas by an inch. Season with Salt and Pepper (to taste). Bring to a boil then turn heat to low. Cook for 45 minutes to an hour.
When the soup is thick and smooth, add in the secret ingredient: Dijon Mustard (2 tablespoon). Stir into the soup until it dissolves. Add Fresh Dill (1/4 cup).
Serve in bowls and enjoy!