Split Pea and Sausage Soup - Amy Seng

1½ cups green split peas                    
6 cups chicken broth
1 clove garlic, minced                        
¾ tsp. oregano
⅛  tsp. pepper                                      
1 bay leaf
½ lb. bulk pork sausage                     
1 cup chopped carrot
¾ cup chopped onion                        
1 cup cubed potato
½ cup chopped celery

Rinse peas.  In a large saucepan combine split peas, broth, garlic, oregano, pepper and bay leaf.  Bring to boil; reduce heat.  Cover and simmer one hour; stir occasionally.  Meanwhile, form pork sausage into 25 ½-¾ inch balls; place in a 9x13 inch baking pan.  Bake in a 400° oven for 10-15 minutes or until no pink remains.  Remove from pan; place on paper towels to drain.  Stir onion, carrot, potato, celery, and sausage balls into soup.  Return to boiling; reduce heat.  Cover and simmer 20 minutes.  Uncover; simmer 10-15 minutes more until vegetables are tender.  Discard bay leaf.  Serve.