Prepare peas according to on-pack preparation instructions.
Heat oil in a large pot and saute onion and garlic for 2 minutes. Add all remaining ingredients. Cover and simmer for approximately 2 to 2 1/2 hours or until thickened, stirring occasionally.
Remove hock and prepare by removing skin and fat. Dice or shred ham and set aside. Discard bay leaf.
Puree soup or use a potato masher for a chunkier consistency.
Add ham back to soup and stir. Season to taste.