Dutch Pea Soup

Ingredients:

500 Grams of split peas (one package)
1 Hambone or 
250 grams of beef and 1 or 2 marrow bones (depending on size)
1 Smoked sausage
100 Grams of diced bacon (smoked preferrably - about 2/3 slices)

The following to taste:

1 Large onion
1 or 2 Potatoes
1 Leek
2 or 3 Carrots

Preparation:

Put all ingredients except for the sausage into a large pan. 

Fill the pan so that all ingredients are well under water. 

Bring the water to a boil.

Once the water is boiling, immediately turn down the heat until the
soup is just below the boiling point.

Let the soup simmer until the peas are all broken up and
dissolved. This should take about 2 hours. If you (or I) made a
mistake in the amount of the ingredients, add water. The soup should
have a creamy, thick consistency. A little thicker can't hurt, as it
is quite possible to add water later without ruining the taste.

Once the peas are all broken up, and the soup is the right
consistency, it is basically ready for consumption. Letting it simmer
for a longer period improves the taste. If possible, try to let the
soup simmer for 8 hours total. Do not forget to stir regularly, as the
peas have the habit to stick to the bottom of the pan.

One hour before actually consuming the soup, slice the sausage up and
add it.