Prep Vegetables: Wash and chop onion, carrots, celery, and mince garlic. Aim for uniform ½-inch pieces.

Rinse Peas: Drain and rinse split peas under cold water until water runs clear.

Combine Ingredients: Place rinsed peas, chopped veggies, and ham hock in slow cooker. Pour in broth, add bay leaves, thyme, and pepper.

Cook Slowly: Set slow cooker to low and cook for 8 hours (or high for 4–5 hours).

Shred Ham: Remove ham hock, discard skin and bone, then shred meat with forks. Return shredded ham to the pot.

Adjust Seasoning: Taste and season with salt, pepper, or smoked paprika if desired. Cook an additional 10 minutes.

Serve Warm: Ladle soup into bowls, sprinkle fresh parsley, and serve with crusty bread.