Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes.
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes.
Steps. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Stir in onion, celery and pepper. Add ham bone. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat.
Preparation. Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. SautÃ© until vegetables begin to soften, about 8 .
This is right off the Sunny Select Bag of Peas. Its lighter in calories and fat then most split pea recipes. Delicious!