Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
Remove the bay leaf, ladle into bowls, serve and enjoy.