Chunky Split Pea with Ham Soup

A couple of weeks ago at a family gathering my Goddaughter's husband Stevie asked for some soup recipes.  He had a dismal experience with split pea.  Here is my version of this hearty old time favorite.

1 pound green split peas
2 T. butter
2 T. olive oil
1 large onion chopped 
1 1/2 C. diced carrots
1 1/2 C. diced celery
1 1/2 C. diced potato
2 quarts chicken stock
1-2 C. diced ham or smoked hock

Prepare all of the vegetables and set aside.  Prepare the ham and set aside.  Melt the butter and add the olive oil in a large soup pot.  Saute all of the vegetables over medium heat and season with salt and pepper for about 5 minutes.  Add the ham.  Saute another 2-3 minutes.  Put 2/3 of the peas in a large sieve or fine colander and rinse well.  Add the stock and peas to the veggies and ham and stir well.  Season to taste and cook with the lid tipped at medium low heat for 20 minutes.  Rinse the remaining 1/3 of the peas and add to the soup.  Stir well and simmer another 20 minutes.  The reason I add the peas in two intervals is to keep them all from dissolving.  You have a heartier, chunkier soup this way.  If you plan to freeze some of the soup for later omit the potatoes.  Enjoy.