Step 1: Rinse the dried split peas thoroughly under cold running water. Set aside.
Step 2: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
Step 3: Add the minced garlic, bay leaf, and dried thyme to the pot. Sauté for another minute until fragrant.
Step 4: Add the rinsed split peas, smoked ham hock, and chicken broth to the pot. Bring the mixture to a boil.
Step 5: Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the split peas are very tender and have mostly broken down, and the ham hock meat is falling off the bone. Stir occasionally to prevent sticking.
Step 6: Carefully remove the ham hock from the pot. Place it on a cutting board and let it cool slightly. Discard the bone, skin, and any excess fat. Shred or dice the ham meat and return it to the soup.
Step 7: Season the soup with salt and freshly ground black pepper to taste. Keep in mind the ham hock is salty, so taste before adding too much. Cook for another 5-10 minutes to allow flavors to meld.
Step 8: Ladle the hearty split pea soup into bowls. Garnish with fresh chopped parsley, if desired, and serve hot.