Old Fashioned Split Pea Soup

1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
¼ teaspoon garlic powder
¼ teaspoon dried marjoram, crushed
¼ teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
½ teaspoon salt, or to taste

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In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper.  Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.