1 lb. pkg. dried green split peas (use 1/2 yellow & green peas)
1 lb. piece baked ham or meaty ham bone
8 c. water
2 med. onions, finely chopped & 1 onion, peeled & studded with 2 whole cloves
1 tsp. marjoram
1/2 tsp. thyme
1 1/2 c. chopped carrots
3 celery ribs, chopped
1/4 c. minced parsley
1/2 tsp. salt
1/2 tsp. pepper

Preparation time: 10 minutes. Cook 1 3/4 hours. Serves 8. Serve with black bread spread with butter.

In large stock pot or soup kettle, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.

Add chopped onions and whole onion studded with cloves, marjoram and thyme. Heat to boiling over high heat. Reduce heat to low. Simmer, covered 1 hour.

Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium low heat, until peas are very tender, about 30 minutes. Remove whole onion and ham from soup. Discard onion. Cut ham into bite-size pieces; discard any bone. Return ham to pot.