Cabbage & Sausage Soup

2 tbsp. butter or margarine
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 - 10 oz. cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste
Melt butter in large saucepan. Add chopped onion and celery and
sliced sausage. Cook and stir until vegetables are limp and clean
and sausage is beginning to brown. Add chicken stock and cabbage
and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed. Don't over
cook.