Begin by rinsing the split peas under cold water until the water runs clear, then drain well. Chop the onion into small dice, mince the garlic, and peel and dice the carrots and celery stalks. Set all aside.
Heat a skillet over medium heat and add a splash of oil. Sauté the diced onion and minced garlic until fragrant and golden, about 3-4 minutes. The aroma should turn sweet and savory.
Transfer the sautéed aromatics to your slow cooker and add the rinsed peas, diced carrots and celery, vegetable broth, smoked ham hock, and bay leaf. Give everything a gentle stir to combine.
Set your slow cooker to low and cook for 6 to 8 hours. During cooking, you'll notice the peas gradually breaking down and the broth thickening into a velvety consistency. The smell will be smoky and inviting.
Check the soup after about 6 hours. The peas should be fully broken down, and the broth should be thick and creamy. If needed, cook longer until the desired texture is achieved.
Remove the ham hock from the soup, shred the meat, and stir it back into the pot. Discard the bay leaf and any bones. Taste the soup and season with salt and pepper as needed.
If you like a bright finish, stir in a splash of apple cider vinegar or lemon juice just before serving. This adds a lively contrast to the smoky richness.
Let the soup rest for about 10 minutes off the heat, allowing the flavors to deepen and the texture to settle. Give it a gentle stir before ladling into bowls.
Serve the soup hot, garnished with fresh herbs if desired. The finished dish should be creamy, smoky, and hearty with a velvety texture and inviting aroma.
