Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.
Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onions become translucent, add the split peas, ham shanks, and 10 cups of water.
Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.
Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.
Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture. Salt and pepper to taste.
Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!