Quite simple and very satisfying.
1 pound (2 1/4 cups) green split peas
1 meaty ham bone (1 1/2 pounds)
1 1/2 cups sliced onion
1/4 teaspoon dried marjoram, crushed
1 cup diced celery
1 cup diced carrots
Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand one hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and marjoram. Bring to a boil; cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occassionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly uncovered, 30 to 40 minutes. Serves 6 to 8.