1 lb. (2 1/4 c.) green split peas
1 meaty ham bone (1 1/2 lbs.)
1 1/2 c. sliced onion
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried marjoram, crushed
1 c. diced celery
1 c. diced carrots

Rinse peas, combine with 2 quarts water, ham bone, onion, salt, pepper and marjoram. Bring to boiling, cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and dice. Return meat to soup; add celery and carrots. Cook slowly, uncovered, 30 to 40 minutes. Serves 6 to 8.