Slow Cook:9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)
In a 4- to 5-quart slow cooker combine the water, onion, carrots, celery, and garlic. Stir in split peas, savory, and the 1/4 teaspoon pepper. Add pork hocks.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Remove pork hocks; set aside.
In a blender combine thawed peas and the 1/3 cup parsley. Add about 1 cup of the vegetable mixture from cooker; cover and blend until smooth. Stir blended mixture into the remaining vegetable mixture in cooker.
When cool enough to handle, cut pork off bones; discard bones. Chop pork. Set aside 1/2 cup of the chopped pork to top soup; add the remaining chopped pork to mixture in cooker. Stir in lemon juice. Season to taste with salt and additional pepper. To serve, top with the reserved chopped pork and additional parsley.