Cook up a batch of this and serve during cold winter afternoons or for lunches anytime.
This soup is very rich and very tasty.  I actually eat this for a main course meal too
since it is so filling.  Quite easy to make if you follow the directions carefully.
Extremely delicious.

One 16 ounce package of dry green split peas, dry marjoram, cinnamon, allspice, and dill
4 ham hocks, 1 large red onion, 1 large carrot, 2 medium potatoes, salt & pepper, MSG

Get a 12 quart cooking pot (all cooks should have one of these).  I use aluminum cooking
pots because all other metals tend to burn the food too easily.  A 6-quart cooking pot
is actually too small for this recipe but every cook should have one of those too.  In
the 12-quart cooking pot place 4 well rinsed ham hocks.  You can buy these in any
supermarket.  Cover the ham hocks with COLD water so that the water comes to about 1 to 2
inches above the top of the ham hocks in the pot.  Cover and bring to a rather hardy boil.
Skim off and discard any scum that may appear while bringing the hocks to this boil (this
is done when making any kind of soup).  Then add 1 LARGE peeled and cleaned cut up red
onion (you can use 2 or 3 small yellow onions or whatever you have).  Add 1 large carrot
peeled and cleaned and cut in to pretty slices.  (You can use two carrots if you really
like them.) Then put in 2 peeled and diced medium sized potatoes.  Now add only one
16-ounce package of dry green split peas (found in every supermarket).  Add  a half-teaspoon
of salt and pepper.  Then add about one-half teaspoon of dry cinnamon, marjoram, and
allspice, a pinch of dry dill, and a quarter teaspoon of MSG (secret ingredients).  Mix.
After adding all of these ingredients the water will probably no longer be boiling any
more.  Bring back to a hardy boil.  Stir again.  Now reduce heat and KEEP adjusted so that
the liquid in the pot remains at a gentle but steady boil while COVERED.  Keep checking
this.  Cook for 4 or 5 hours.  No less than 4 hours.  Stir about every 45 minutes.  Soup
will be done when the meat on the ham hocks kinda falls away from the bones and is soft.
Your soup is then finished.  Turn heat off.  DO NOT BURN THE SOUP!  KEEP HEAT AT A GENTLE

NOTE:  Soup or any watery liquid in a pot will boil more vigorously when there is a lid
over it.  The boiling will slow down when a cover is removed. Keep this in mind. Keep
stirring the peas off of the bottom of the pot now and then and keep watching your boil.

You can slide the lid on the pot over a little bit so that steam can easily escape during
the last hour and a half of cooking.  This increases flavor.  

You can serve a ham hock on the side on a separate dish along with a bowl of your hearty
pea soup.  Or you can  remove the hocks, let cool, and pick all the lean meat off of them
and toss these small lean meat pieces back in with the pea soup.  YUM.  ITS VERY GOOD. 

NOTE:  All soup tastes better once it is completely cooled and then reheated the next day.