Split Pea Soup

2 large onions, chopped

1 cup celery chopped

2 small carrots, chopped (optional)

2 T olive oil

2 T butter

1/4 t marjoram

1 lb. split peas (dump onto a cookie sheet to check for unwanted debris, pour into a fine mesh strainer, rinse)

2 quarts water

1-2 cup diced ham (optional)

1 1/2 t salt

1/2 t pepper

In a large stock pot, saute onions and celery (and if using, carrot) in olive oil and butter on low heat until translucent (about 10 minutes).  Add remaining ingredients and bring to a boil.  Cook at a low simmer with pan lid, stirring occasionally, about two hours, or until peas are soupy.