3 smoked ham hocks
1 lg. bag sauerkraut
1 shredded fresh cabbage
1 diced onion
1 sliced garlic bulb
1 tablespoon marjoram
1 teaspoon thyme
1 bag split green peas
2 c. water
salt and pepper to taste

Bring to boil hocks, peas with water, onion, garlic, marjoram and thyme until peas fall apart, 60-120 minutes, depending on how old the peas are.

Once it boils, lower to a simmer and cover. Add more water if needed. The mixture will be thick and paste like.

Take out hocks and remove meat from them and add back to pot. Throw away the hock fat and bone.

Wash sauerkraut if you like a milder taste. I do not add to pea mixture along with the shredded cabbage. May feel need to add some more thyme at this time. It depends on your taste.

Simmer 15-30 minutes to meld flavors. Serve. Soup is thick and filling. May need to thin with some water when re-heating. You can also add dried mushrooms at beginning of process if you like.