Split Pea Soup


2 c. dried split peas, washed and drained
1 1/2 qt. water
1/2 c. peeled and thinly sliced carrots
1/2 c. thinly sliced celery
1 c. 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 large saucepan or dutch oven.
Place over moderately high heat (300°) and bring to boil.
Reduce heat to moderately low (225°) and cover tightly.
Stirring occasionally, simmer 1 1/4-1 1/2 hr., until split peas are tender.
If a thinner soup is desired, add more water. 4-6 servings.