Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 2: Stir in the diced carrots and sliced celery. Cook for another 5-7 minutes until they begin to soften.
Step 3: Add the rinsed split peas, smoked ham hock, chicken broth, and bay leaves to the pot. Bring the mixture to a boil.
Step 4: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes, or until the split peas are very tender and have broken down to thicken the soup. Stir occasionally to prevent sticking.
Step 5: Carefully remove the ham hock from the pot. Once it’s cool enough to handle, shred the meat from the bone, discarding any fat or skin. Return the shredded ham meat to the soup.
Step 6: Remove and discard the bay leaves. Taste the soup and season with salt and freshly ground black pepper as needed. If the soup is too thick, add a little more hot broth or water until it reaches your desired consistency.
Step 7: Ladle the hot split pea soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.