In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, duvet and let stand for 1 hour.
In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over average heat, stirring infrequently, unless the greens are softened, 8 minutes. Plight the combination into the split peas and simmer over moderately low heat, stirring infrequently, unless the peas safe dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Aid with Parsley Pistou, Onion Rings and crispy bacon.
The soup could perhaps be refrigerated for up to about a days.