Method

1. Rinse the tomatoes under cold running water.
2. Place them in a saucepan and cover generously with water.
3. Bring to a boil and boil 3 minutes. Drain and set aside.
4. Heat oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes, until just softened.
5. Add the celery and cook for 2 minutes.
6. Add the peas, pour over the stock and water, and stir to combine.
7. Bring just to a boil and stir the ham into the soup.
8. Add the thyme, marjoram, and the bay leaf to the pan.
9. Reduce the heat, cover, and cook gently for 1-1 ½ hours, until everything is very soft. Remove the bay leaf.
10. Taste and adjust the seasoning, if necessary. Ladle into soup bowls and serve.