Split Pea Soup with Kielbasa

Place the split peas and ham hocks in a Dutch oven with 10 C cold water. Bring to a boil, reduce heat, and simmer for 45 minutes.

Meanwhile, chop the onions, peel and slice the carrots, and chop the celery. In a large skillet, heat the olive oil, then saute the vegetables for 5-10 minutes or until the vegetables soften and the onions take on a golden color.

When the peas and hocks have simmered for 45 minutes, add the sauteed vegetables, salt, rosemary and bay leaf to the Dutch oven and continue to simmer for 2 hours but remove the ham hocks from the soup after 1 hour of simmering and allow them to cool.

During the last hour of simmering, cut the kielbasa lengthwise into quarters, then slice it into 1/4 - 1/2 inch pieces. Once the hocks have cooled enough to handle, remove and discard the fat and bones, and dice the meat into similar sized pieces as the kielbasa.

After the soup has simmered for 2 hours, return the ham to the pot along with the kielbasa, green onions and parsley. Allow the soup to simmer for an additional 30 minutes so that the flavors meld. Taste the soup and add salt if needed. Allow to cool slightly before serving. Serving Suggestion: Top with home-made sourdough croutons for a crunchy, extra delicious treat!