Step 1: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 to 8 minutes until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 2: Add the rinsed green split peas, chicken broth, water, smoked ham hock (if using), and bay leaves into the pot. Season lightly with salt, pepper, and dried thyme. Stir everything together well.

Step 3: Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 to 60 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Cook until the split peas have completely broken down into a thick, creamy consistency.

Step 4: If you used a ham hock, carefully remove it from the pot, strip the tender meat from the bone, chop it finely, and return the meat back into the soup. Stir well. If you prefer a smoother soup texture, you can use an immersion blender to pulse it to your desired creaminess. Ladle into bowls and serve hot!