Split Pea Soup

1 pound dried green split peas
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1-1/2 cups chopped onion
1 cup each diced celery, carrots and potatoes
1 tsp dried parsley flakes
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp dried marjoram
Salt to taste


In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.