In 5-quart saucepan, over high heat, combine peas, broth, onion, carrots, celery, garlic, parsley and bay leaf; bring to a boil. Reduce heat to simmer, cover and cook one hour. Remove saucepan from heat and discard bay leaf.

With a wire whip, gently whisk soup to slightly blend peas. If desired, soup can be pureed in a blender for a smoother texture.

Return soup to medium-high heat, add turkey ham and bring to a boil. Reduce heat to simmer, and cook, uncovered, 10 to 15 minutes.