Step 1

In a large soup pot or Dutch oven melt the butter and saute the onion, carrots, and celery until they soften. About 8-10 minutes.

Step 2

Add the chicken broth, water, peas, bay leaves, thyme, and savory. Stir.

Step 3

Add the ham hock and ham and bring all to a boil.

Step 4

Cover the pot and simmer the 2 hrs. stirring occasionally until the peas are soft.

Step 5

Remove the meat from the hock and put it back into the soup.

Step 6

Salt and pepper to taste. (Remove the bay leaf before serving.)

Step 7

Serve immediately.