2 cups (one 16-oz bag, dried type) Green Split Peas 

2 quarts cold water (or stock)

2 stalks celery (chopped)

2 large carrots (chopped)

1 medium onion (chopped)

1/4 teaspoon dried thyme (powdered)

1/4 teaspoon dried marjoram (powdered)

dash of cayenne pepper

1 bay leaf

salt and pepper to taste

ham bone or ham hock (optional)

Combine all ingredients in a large stock pot.  

Make sure the marjoram and thyme are powdered (rub between fingers)

Cover and cook slowly for an hour or more (peas must be very soft).

Remove bay leaf and ham bone.  Mash with a potato masher or run through a coarse sieve.

Return to the range and heat to boiling point.  

Serve immediately in piping hot in pre-heated bowls, or (better yet) in individual 6-inch sourdough bread bowls (see note below).

Note:  For individual bread bowls - preheat oven to 400-degrees - place bread loaves on a cookie sheet and heat for 10 minutes.  Remove hot bread loaves and carefully cut a wide circle (straight down but not puncturing the bottom of the loaf) around the top of each individual round loaf with a sharp knife, remove the top of the loaf, retaining as much of the inner soft bread attached to the "lid" as you can.  Using a clean cotton dishtowel, press the rest of the (hot) soft bread against the insides of the bowl.  Ladle hot pea soup into each bread bowl, place lid slightly ajar or next to the loaf-bowl.  Serve immediately.