Split Pea Soup with Ham

1 lb split peas
8 cups water
1 cup diced ham or 1 ham bone with meat attached
2 large onions, chopped
1 1/2 cup chopped carrots
3 stalks celery, chopped
5 whole cloves - stick in a small onion or just toss in
1 tbsp dried marjoram
1 tbsp dried thyme
1/2 tsp salt
1/2 tsp pepper

Covering and uncovering the pot makes for thinner or thicker soup. If split pea soup is too "pasty" tasting for you, try adding a tablespoon of balsamic vinegar to each serving.

Combine split peas, ham and water. Bring to a boil and skim the foam. Stir in onions, cloves, marjoram, thyme, lower heat, cover and simmer for 1 hour. Stir in celery, carrots, salt and pepper and simmer, uncovered, for 30 minutes. If using a ham bone, remove, dice meat and return to soup.

Serving Size: Makes 6 generous soup bowls