In large saucepan combine broth, split peas, ham hock, marjoram, bay leaf, 2 cups of water & dash of pepper.

Bring to boiling, reduce heat, cover & simmer for 1 hour. Stirring occasionally

When cool enough, cut meat off bones. Return meat to saucepan. Stir in carrots, celery & onion.

Return to boiling, reduce heat, cover & simmer for 20-30 min. (til veggies are tender)