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.
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. Boil for 10 minutes, then reduce the heat to low and simmer covered for an additional 30-45 minutes.
Remove ham shanks and let rest until cool enough to handle. Cut meat from bone and chop into bite sized chunks.
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!