In the soup pot, brown the ham and sausage in the butter until golden brown and aromatic. Remove from the pot and set aside.
Add the bacon, onion, and celery to the pot and sautee until the onion is translucent. Add the garlic and cook for an additional minute.
Add the diced carrot, washed and roughly chopped kale, split peas, bay leaves, and chicken broth to the pot.
Bring to a simmer and simmer covered for 45 minutes.
Add the ham and sausage chunks and any juices to the pot. Put the lid back on and bring back to a simmer and cook an additional 10-15 minutes or until peas are tender.
Season with salt and pepper to taste, remove the bay leaves, and serve!