1 lb. green split peas
1 meaty ham bone (bone of smoked shoulder)
1 onion, quartered
2 qt. water
1/2 tsp. pepper
1/4 tsp. dried marjoram, crushed
1/2 c. shredded carrots
Salt & pepper to taste

Rinse peas, soak overnight. In large pan, combine water, ham bone, peas, onion and seasonings. Bring to a boil. Cover and reduce heat and simmer for 2 hours; stir occasionally. Remove bone. Take ham off the bone and dice it. Add ham and carrots to soup; cook slowly for 30-40 minutes, uncovered.