Dutch Pea Soup - cooking recipe

Ingredients

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

Preparation

Cover peas with 2 quarts of water and simmer gently for 2 minutes and then let stand for 1 hour.
Add the bone, onion, 1 teaspoon of salt or salt to taste, 1/2 teaspoon pepper, marjoram and the celery and carrots.
Bring to a boil.
Cover, reduce heat and simmer, don't boil, for 1 1/2 hours.
Stir occasionally. Remove bone and cut off the meat and dice.
Return the meat to the soup.
Serves 6 to 8.
It tastes even better the next day.