Dutch Split Pea Soup

• leek↗1 lb
• bacon, chopped↗1⁄2 lb
• celery, chopped↗2 cups
• large onion, chopped↗1
• parsley, chopped↗1⁄4 cup
• green peas, split, sorted and rinsed↗1 lb
• chicken broth↗1 quart
• kielbasa, sliced 1/2-inch thick↗1 lb

Step-by-step instructions

1. 1

   Cut off and discard tough green tops, outer leaves, and root ends from the leeks.

2. 2

   Split leeks lengthwise and rinse well; slice thinly and set aside.

3. 3

   In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.

4. 4

   Transfer bacon with slotted spoon to paper towels, set aside.

5. 5

   Discard all but 2 Tablespoons fat from pan.

6. 6

   Add leeks, celery, onion, and chopped parsley to the pan.

7. 7

   Stir often over medium heat until vegetables are limp, about 15 minutes.

8. 8

   Return bacon to pan with split peas, broth and 1 quart water.

9. 9

   Bring to a boil over high heat.

10. 10

    Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.

11. 11

    Add kielbasa.

12. 12

    Stir often until sausage is hot, about 10 minutes.

13. 13

    NOTES : I sometimes use lean ham instead of bacon.