Wisconsin 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 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon 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.

Remove ham bone; when cool enough to handle, remove meat from the bone. Chop ham and return to the soup; heat through. Makes 12 servings (3 quarts).