Split Pea Soup

Gather all ingredients.

Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.

Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.

Remove ham bone; cut off meat, dice, and return meat to soup.

Add celery, carrots, and potatoes.

Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.

Serve and enjoy!