Preheat oven to 425º. Line a large baking sheet with foil and top with onion, carrot, celery and poblano. Toss with olive oil to coat evenly. Roast until vegetables are nicely browned on the edges, about 20 minutes, stirring half-way through.
In a 4 quart Dutch oven combine roasted vegetables, rinsed split peas, turkey/ham, thyme, chicken broth and water. Bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Remove thyme sprigs and turkey/ham bone. Add frozen peas and simmer 5 minutes. Use an immersion blender to puree soup (I like to leave a little texture). Dice meat from your bone and stir into soup. Season to taste with salt and pepper.