3 cups dried yellow
2 large onions chopped
3 large carrots, peeled and chopped
1 1/2 tsp dried marjoram
3-4 lobs snoked ham shanks or hocks
In large stock
pot combine 3 quarts water with all ingredients. Over medium-high
heat bring to a boil then reduce to simmering and cover for
three hours or until peas are soft. Remove ham and pull off
all meat, discarding the bone, skin and fat. Chop ham into
bite size pieces and return to pan. Allow to cool, transfer
to freezer safe containers in serving portion sizes and freeze.
To serve, thaw
overnight in refrigerator then reheat over nedium heat bin
saucepan until heated through, approx 20 minutes. Thin soup
with hot water as needed.