Split pea soup

Split pea soups is a hardy seasonal soup. It is a great way to use up holidiay leftovers and beans from the pantry.
Recipe
1 tablespoon butter
1 tablespoon olive oil
3 celery stalks, diced
2 carrots, diced
1 small yellow onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
4 cups water
1 bag (16 ounces) dried split peas
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and fresh ground black pepper, to taste
1¼ pound ham hocks or a meaty ham bone

INSTRUCTIONS
Heat olive oil and melt butter in a large pot or dutch oven set over medium-high heat.
Add chopped celery, carrots, and onions; cook for 4 minutes.
Stir in garlic and cook for 1 minute.
Add chicken broth and water.
Stir in split peas, bay leaves, thyme, and oregano; season with salt and pepper.
Reduce heat to low, cover the pot, and let simmer for about 1 hour and 15 m