1. In a large stock pot, cover peas with 2
quarts cold water and soak overnight.
2. Once peas are soaked, add ham bone, onion,
salt, pepper and marjoram. Cover, bring to boil
and then simmer for 1 and 1/2 hours, stirring
3. 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.