Split Pea & Sausage Soup

from Sister Susan Tanner

3 qts water
1 lb split peas
1 lb sausage (I do 1/2 lb)
1 C chopped celery (I do 1 1/2 c.)
1 C chopped potatoes
1 C sliced carrots
1 C chopped onion (I do 1 1/2 large onions)
salt and pepper to taste
pinch of sage (be generous!)
pinch of rosemary (be generous!)

Cook peas until soft. I add the onions and herbs while the peas are cooking to infuse the water. Brown, drain and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.