Put this together with the ham hocks, split peas, and all the beef stock in the soup pan.
Bring to a boil and when it boils turn down the gas.
Let this soup simmer for 4 hours.
Turn off the heat and let the soup stand until the next morning.
Heat the soup (while whisking now and then) and get the meat out of the soup when it's warm. Cut the meat into small pieces.
Put everything back in the pan and heat until it's just boiling. Serve.
12 ½ pint (6 liters) is a large amount. And if you don't have a family feast then the amount of this recipe can be too much. But what to do? What you can do then is freeze it in freezer boxes in portions (and then you divide that just as my mother among your children !!).
To make it really traditionally eat it with rye bread and bacon. But also nice is to serve a breadstick with bacon.
The soup simmers long for 4 hours. That way the peas fall apart and you get a delicious thick soup.
Don't worry if the soup isn't eaten at once. If the soup rests for one night, the flavor becomes richer (and personally I think even tastes better).