to start off your soup, cover the peas with the water and soak overnight (or, for speedier soup, simmer your peas for 2 minutes and soak for 1 hour). Then, once soaked, you can add in your ham bone, onions, salt, pepper, and marjoram. Bring the pan to boil and simmer for 1 hour and a half, stirring every now and then to keep anything from sticking to the pan.

After 1 hour and a half, it is time to remove the ham bone. Carefully remove it from the pan and trim the meat off, dicing it and returning it to the soup. Dispose of the ham bone.

Then add your celery, carrots, and potatoes to the pan. Cook the soup slowly for 30 to 40 minutes. You can tell when the soup is done by checking to see when the vegetables are tender.