Heat olive oil in a large saucepan. Add the onions, carrots and celery and cook, stirring, for 10 minutes.
Add split peas, ham, thyme, bay leaves and black pepper peas. Pour water, cover and bring to boil.
Simmer for 105-120 minutes until the ham begins to fall off the bone and the soup thickens.
Remove the ham hock from the soup, pull the ham off the bone and return to the soup (without the bone).
Warm the soup for 4-5 minutes and remove from heat.
Pour cooked soup in bowls and garnish to taste.
Ready in: 135 minutes.
Amount per serving - 434 Kcal, Protein - 36g, Fats - 12g, Carbs - 44g