Warm oil in a large soup pot over medium heat. Add onion, carrots and celery and cook until vegetables are tender, about 5 minutes. Add garlic, oregano, thyme and bay leaf and cook, stirring, one more minute.
Add split peas and ham hocks, then add Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate and water. Bring to a simmer and cook about 1 1/2 hours, stirring occasionally, until split peas are tender.
Remove ham hocks from pot and set aside to cool. Purée soup in batches in a blender (or use an immersion blender) and return to the pot.
When ham hocks are cool enough to handle, cut off skin, remove ham from bones.
Add diced ham to soup, return to a simmer for 2-3 minutes and season to taste with salt and pepper.