8 c. water
1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1/3 c. dried minced onion
2 tsp. dried thyme, crushed
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 lb. fully cooked kielbasa, sliced 1/4" thick

Rinse peas under cold water. In a 4 1/2 quart Dutch oven combine peas, water, carrot, celery, onion, thyme, celery seed, salt, pepper and bay leaf. Bake, covered, in 350 degree oven for 2 hours. Add sausage; bake 30 minutes more or until peas are tender and sausage is heated through. Remove bay leaf. Ladle into bowls. Makes 8 servings.