2-1/2 quarts vegetable stock or water
1 pound split peas
4 pounds ham bones or hocks
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley, chopped
Combine all ingredients in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 2 hours, or until the soup has thickened and the meat is “melt in your mouth tender,” falling off the bone.
Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and return the meat back into the soup.
The soup should have enough salt from the ham bones or hocks. If not add a bit at the end.