This hearty, slow-simmered soup builds deep flavor from a base of softened onion, carrots, and celery, with garlic and smoked paprika adding warmth to every spoonful. Green split peas cook down low and slow until they break apart into a thick, velvety texture, no blending required. A smoked ham hock simmers right in the pot, infusing the broth with rich, savory depth before the tender meat gets shredded and stirred back in for that classic rustic bite. Bay leaves and thyme round out the seasoning, and a scatter of fresh parsley at the end brightens the whole bowl. It's the kind of cozy, one-pot meal that tastes even better the next day, and it's a great option for a gluten free table without any fuss. Ladle it up with your favorite crusty side and settle in.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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