2.5 cups dried green split peas

2 stalks of celery, chopped

1 tbsp fresh rosemary, chopped

1/4 cup fresh parsley, chopped

1 bay leaf

5 cups of water

4 cups of chicken broth

1 pound of hot italian sausage

2 medium leeks, diced

2 large carrots, chopped

salt & pepper

1. Rinse and drain peas. Sort and pick out bad peas.

2. Combine water, broth, peas, celery, rosemary, parsley and bay leaf in large soup pot. Bring to a boil, then lower heat to a brisk simmer. Allow to simmer for about 30 minutes, until peas start to split apart.

3. Meanwhile, brown sausage in skillet. Once browned, add to soup pot.

4. Saute' leeks and carrots until soft, about 10 minutes. Add to soup pot along with salt and pepper to taste. Let simmer (briskly) for about 20 minutes, until peas get pretty mushy. Remove from heat and let cool for 10 minutes before serving.

Enjoy!