2 qt. water
1 lb. split peas, rinsed
1 1/2 lbs. German sausage, cut into bite-size chunks
Freshly ground pepper
2 med. boiling potatoes, peeled and cubed
3/4 c. diced carrots
1/2 c. chopped celery

Combine water and peas in heavy large saucepan or Dutch oven. Bring to boil. Add sausage, salt and pepper. Reduce heat; cover and simmer 30 minutes. Add remaining ingredients and continue simmering until soup is slightly thickened and vegetables are tender, about 15 minutes. Serve. Serve this hearty main-dish with rye bread.