Step 1

In a 6 quart Dutch oven or heavy bottomed pot, heat bacon drippings over medium high heat. Add onion and celery. Cook for 3-5 minutes or until softened and beginning to brown. Add garlic, cook 1 minute longer.

Step 2

To the pot add split peas, chicken stock, water, salt, pepper, thyme, marjoram and bay leaves. Mix well. Cover and simmer over low heat for 1 hour to 1 hour 15 minutes.

Step 3

Uncover, add carrots and ham to the pot. Cover and cook for 20 minutes then add potatoes.

Step 4

Simmer covered for another 10-15 minutes or until potatoes are tender. Taste and adjust salt and pepper to taste. Mix in 2 Tablespoons chopped parsley.

Step 5

Serve immediately garnished with additional parsley.