1 cup dry split peas

4 cups chicken broth (see recipe or tip, page 373)

1 to 1-1/2 pounds smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone

1/4 teaspoon dried marjoram, crushed

1 bay leaf

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

Rinse peas.

In a large saucepan combine peas, broth, meat, marjoram, bay leaf, and dash pepper.

Bring to boiling; reduce heat.

Cover; simmer for 1 hour. Stir occasionally.

Remove meat.

When cool enough to handle, cut meat off bone and coarsely chop.

Discard bone.

Return meat to saucepan.

Stir in carrot, celery, and onion.

Return to boiling; reduce heat.

Cover; simmer for 20 to 30 minutes or till vegetables are crisp-tender.

Discard bay leaf.

Makes 4 main-dish servings.