7 1/2 c. water
1 lb. dried yellow split peas, about 2 1/2 c.
1 lb. lean salt pork, rind removed
2 med. onions, chopped
1/2 tsp. dried marjoram leaves
1/4 tsp. pepper
4 med. carrots, sliced
4 med. stalks celery, sliced

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram, and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary.

Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4 inch slices. Add pork to soup or serve separately with mustard if desired.