In 7-8 cups smoked-meat stock, containing the diced meat and vegetables, cook 1-1 1/2 cups dry split yellow peas 30 minutes. Add 3 peeled, diced uncooked potatoes and simmer covered another 30 minutes or until peas fully disintegrate. Season to taste with salt & pepper, 1/2 to 1 teaspoon marjoram, and 1 bud minced garlic.

For a thicker soup, make a roux from 2 Tablespoons bacon drippings and 2 Tablespoons flour, stirring in 1 cup hot soup until a smooth sauce forms. Add to soup and simmer a bit longer. For added flavor, add 1 pre-soaked Polish mushroom at start of cooking. When tender, dice it and return to soup.