Split Pea Soup

• 2 cups dried split peas, washed and drained
• 1-1/2 quarts water
• 1/2 cup peeled and thinly sliced carrots
• 1/2 cup thinly sliced celery
• 1 cup peeled and thinly sliced onion
• 2-1/4 tsp salt
• 1/4 tsp dried thyme leaves
• 1/4 tsp dried rubbed sage

Combine all ingredients in a large saucepan or Dutch oven. Place over moderate high heat and bring to boil. Reduce heat to moderately low and cover tightly. Stirring occasionally, simmer 1-1/4 to 1-1/2 hours, until split peas are tender. If a thinner soup is desired, add more water.

Yield: 4-6 servings