1. Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside. Soak ham hocks overnight (reduces sodium).
  2. Place onions, garlic, celery, diced ham and carrots in large pot over medium heat.
  3. Once ham is browned a bit and vegetables are just soft, add ham hocks, peas and water. Bring the pot to a boil.
  4. Reduce heat to simmer. Add marjoram, fresh pepper and crushed red pepper flakes. Stir.
  5. Let simmer for about 2 hours until the peas are tender (add more water as needed, if the soup becomes too thick or dry).
  6. Remove ham hocks and throw out.
  7. Serve and enjoy!


  • 1 (16 oz.) pkg. dried green¬†split peas
  • 2 smoked ham hocks
  • 1 cup diced ham
  • 3 carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 2 ribs of celery plus leaves, chopped
  • 1 or 2 cloves of garlic, minced
  • 2 tsps marjoram spice
  • 1/2 tsp. fresh pepper
  • 1/4 tsp. dried crushed red pepper
  • 7 cups of water