Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes.

Step 3

Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour.

Step 4

Remove ham hock from the soup. Allow to cool for several minutes and then shred.

Step 5

Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down.

Step 6

Ladle into soup bowls and serve.

Step 7

To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.