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

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand 1 hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper and marjoram. Bring to boil; cover, reduce heat and simmer (don't boil) for 1 1/2 hours. Stir occasionally.

Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly, uncovered, 30-40 minutes. Serves 6-8.