INGREDIENTS:

2 1/4 cups dried split peas

2 quarts cold water

1 1/2 pounds ham bone

2 onions, thinly sliced

1/2 teaspoon salt

1 teaspoon White Zombie Hot Sauce

1 pinch dried marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, diced

DIRECTIONS:

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, White Zombie Hot Sauce 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. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.