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In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover, and let stand for 1 hour.
In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with parsley pistou, onion rings, and crispy bacon.