Simmer peas in water for 2 minutes and then let soak for 1 hour.

Add vegetable broth, onion, salt, pepper, marjoram, garlic, cumin, and bayleaf. Cover, bring to boil, then simmer for 3 hours, stirring occasionally.

Add celery, carrots, and potatoes. Cook slowly, for 1 hour, until vegetables are tender and soup is very thick when stirred.

Serve with fresh bread!