3 cups dried yellow split peas
2 large onions chopped
3 large carrots, peeled and chopped
1 1/2 tsp dried marjoram
3-4 lobs snoked ham shanks or hocks

In large stock pot combine 3 quarts water with all ingredients. Over medium-high heat bring to a boil then reduce to simmering and cover for three hours or until peas are soft. Remove ham and pull off all meat, discarding the bone, skin and fat. Chop ham into bite size pieces and return to pan. Allow to cool, transfer to freezer safe containers in serving portion sizes and freeze.

To serve, thaw overnight in refrigerator then reheat over nedium heat bin saucepan until heated through, approx 20 minutes. Thin soup with hot water as needed.