1 lb. (2 1/4 c.) dry green split peas
2 qt. water
1 c. chopped carrots
1 meaty ham bone
1 c. chopped onion
1/4 tsp. garlic salt
1 c. chopped celery
1/2 to 1 tsp. salt
1/4 tsp. dried marjoram, crushed
Dash of pepper

In large pan, cover peas with water and bring to a boil. Boil 2 minutes, let stand 1 hour. Add next 5 ingredients, bring to a boil, cover; reduce heat; simmer 2 hours, stirring occasionally.

Remove bone and cut off meat. Dice and return to soup with celery, carrots and salt. Cook slowly 45 minutes, stirring occasionally.