Start by rinsing your split peas under cold water until the water runs clear, then set them aside. Dice the onion, carrots, and celery into small, even pieces to ensure they soften evenly during cooking.
Add the rinsed peas, diced vegetables, crushed garlic, bay leaf, and thyme into the crockpot. Pour in the vegetable broth and stir everything together to combine evenly.
If using smoked ham hock or bacon, place it on top of the mixture now. Season with salt and pepper, but go easy on the salt since the smoked meat adds saltiness.
Cover the crockpot with its lid and set it to low. Let the soup cook gently for 6 to 8 hours, or on high for about 3 to 4 hours, until the peas are soft and beginning to break apart, creating a thick, velvety broth.
Once the cooking time is up, check the soup. The peas should be melted into a creamy texture, and the broth should look rich and slightly thickened. Remove the bay leaf and any large pieces of smoked meat if you prefer, then stir gently to combine.
Taste the soup and adjust seasoning with more salt and pepper if needed. For an extra smooth consistency, you can blend part of the soup with an immersion blender, then stir it back in.
Let the soup rest for about 10 minutes uncovered; this helps the flavors settle and the texture thicken slightly. Serve hot, garnished with fresh herbs if desired, and enjoy the cozy, hearty flavors.
