2 cups dry split peas
8 cups chicken broth
2 to 3 pounds smoked pork hocks or 2- to 3-pound meaty ham bone
½ teaspoon dried marjoram, crushed
2 bay leaves
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Rinse peas. In a stockpot combine peas, broth, meat, marjoram, bay leaves, and dash pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Stir occasionally.
Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Discard bone. Return meat to pot.
Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover; simmer for 20 to 30 minutes or until vegetables are crisp-tender. Discard bay leaves.