In a medium-sized stock pot, heat olive oil.
Saute onion and garlic in olive oil.
Brown cooked ham hock in onion/garlic mixture.
Rinse split peas and add to pot.
Fill pot with enough water to cover ingredients.
Add bouillon cubes and stir.
Bring to a boil, then add diced carrots and celery.
Stir occasionally, adding extra water if necessary.
When peas are tender, turn off heat, and pour soup into bowls.
Garnish with red pepper or dollop of sour cream.