Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Directions

1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.