olive oil, extra virgin
Heat oil in Dutch Oven. Add onion, celery, carrots & garlic. Add salt & pepper, to taste. Saute until soft.
Add chicken broth, split peas, ham hock, ham and bay leaf. Cover, and cook for 1 1/2 to 2 hours on medium heat.
Once done, remove bay leaf and ham hock. Remove fat and meat from bone. Dice meat and return to pot.
At this point, you can use immersion blender to smooth out ingredients. Once done, you can add more salt and/or pepper if necessary. Serve and enjoy!