1 lb. dry green peas
10 c. water
1 lg. onion, chopped
1 carrot, chopped
2 ham hocks or 1 ham bone
1 tsp. garlic, minced
1 tsp. pepper
1/2 tsp. marjoram
1 tsp. salt

Soak peas and water overnight. Saute onion in butter before adding to peas. Simmer all ingredients for 3 hours, covered; stir occasionally. Remove meat from bone and return meat to soup.