1 pound split peas (dried) 1 meaty ham bone 1.5 cups sliced onion 1 tsp salt 1/2 tsp pepper 1/4 tsp dried marjoram 1 cup diced celery 1 cup diced carrots 2 quarts water
In 2 quarts of water, place peas, ham bone, onion, salt, pepper and marjoram. Bring to boiling. Cover, reduct heat and simmer for 1.5 hours. Stir occasionally. Remove bone. Cut off meat and dice. Return meat to soup, add celery and carrots. Cook slowly, uncovered for 30 to 40 minutes . Serves 6.