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On medium heat, saute chopped bacon in hot oil.
When bacon is mostly cooked, add chopped onion.
Saute onion until soft; add garlic for last minute of sauté.
Add garlic powder, sugar, salt & pepper; stir well.
Add beef stock and crumbled bouillon cube; bring to rolling boil.
Add peas to pot; add broth to go 1" above peas. Add water if more liquid needed.
Bring mixture to a boil.
Reduce to simmer; cook for 2 hours or until peas are tender, adding more broth or water as needed.