6 slices bacon, chopped in dice-sized pieces
2 onions chopped finely
8 cups chicken stock (or water)
500 g pork hock (or larger)
2 cups (350g bag) yellow split peas
4 bay leaves
1/2 tsp marjoram
1/2 tsp thyme
1 tsp parsley
salt/pepper to taste
Saute bacon and onions in a large soup pot. Remove skins from hocks and drop in pot. Add chicken stock along with all of the spices and bring to a boil. Allow to simmer for 15 minutes before adding peas.
Once peas have been added allow to simmer two to three hours, allowing peas to split and thicken the soup. Once the consistency and thickness satisfy's your taste profile, remove from heat, allow to cool. Remove hocks and strip meat to add back to the pot.