Dutch Split Pea Soup with Kielbasa
Recipe by: Sunset Magazine
Serving Size : 6

1 pound leeks
1/2 pound bacon, chopped
2 cups celery, chopped
1 large onion, chopped
1/4 cup chopped parsley
1 pound green split peas, sorted and rinsed
1 quart chicken broth
1 pound kielbasa, sliced 1/2-inch thick

Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well. Slice thinly and set aside.

In a 5-6 quart pan over med-high heat, stir bacon often until brown. Transfer bacon with slotted spoon to paper towels, set aside. Discard all but 2 tablespoons fat from pan.

To pan, add leeks, celery, onion and chopped parsley. Stir often over medium heat until vegetables are limp, about 15 minutes.

Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours. Stir occasionally.

Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.