Old-Fashioned Split Pea Soup

3 pounds split peas

6 quarts water

1 meaty ham bone

3 cups onion, coarsely chopped

¾ teaspoon black pepper

¾ teaspoon garlic salt or garlic powder

¾ teaspoon marjoram

1 bunch celery, diced

1 pound carrots, sliced

1 tablespoon parsley flakes

In large stock pot cover peas with water and soak overnight.

Next day add ham bone, onion, pepper, garlic and marjoram to pot. Bring to a boil, reduce to simmer, cover and cook 2 hours, stirring occasionally.

Remove bone and set aside to cool. Add celery, carrots and parsley to pot and simmer 45 minutes.

Cut meat from ham bone and add to soup. Simmer until heated through. Pretzel rolls are a nice accompaniment. Extra soup may be frozen.

Serves 24 to 30.