Split Pea Soup

In a large stock pot cover peas with 2 quarts cold water and soak overnight. If you need a faster method simmer the peas gently for 2 minutes and then soak for l hour.

Once peas are soaked add ham bone onion salt pepper and marjoram. Cover bring to boil and then simmer for 1 1/2 hours stirring occasionally.

Remove bone; cut off meat dice and return meat to soup. Add celery carrots and potatoes. Cook slowly uncovered for 30 to 40 minutes or until vegetables are tender.