In a large pot, heat olive oil over medium heat. Add diced onion, chopped carrots, and sliced celery. Sauté for 5-7 minutes until softened.

Add minced garlic and sauté for another minute.

Add the smoked ham hock or diced ham and rinsed split peas. Stir well.

Add bay leaf, thyme, black pepper, and pour in broth. Bring to boil, then reduce heat to low.

Simmer gently for 1 to 1.5 hours until the peas are tender and soup thickens.

Taste and adjust seasoning. Optionally add apple cider vinegar or lemon juice before serving.

Ladle the soup into bowls and serve hot.