1 lb. (2 1/4 c.) green peas
2 qts. cold water
1 1/2 c. sliced onion
1 tsp. salt
1 ham bone (meaty)
1/2 tsp. pepper
1/4 tsp. marjoram
1 c. diced celery
1 c. diced carrots

Cover peas with water and soak overnight. Don't drain. Add ham bone, onion and seasonings. Bring to a boil, 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 vegetables. Cook slowly, uncovered 30 to 40 minutes. Salt to taste. Makes 6 to 8 servings.