Combine all ingredients in a large pot or Dutch oven.

Bring to a boil, then reduce heat and simmer for 60 minutes, or until peas are tender.

Remove ham shanks and shred any meat from the bone. Return meat to the soup.

Use an immersion blender or transfer soup to a regular blender to puree until smooth.

Stir in Hurst’s smokey ham seasoning mixture. Season with salt and pepper to taste.