Rinse and soak peas several hours. In heavy kettle, brown meat and add water, onions, celery and peas. Simmer until meat is almost tender. Add remaining vegetables and herbs; continue simmering until meat is tender and vegetables are cooked. Add salt and pepper to taste. Check the soup as it cooks, and add water as needed.
NOTES : Sausage and a variety of vegetables may be added for a change of flavor.