12 cups water
8 cubes chicken bouillon
1 pound bacon
½ cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste
Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.