Ingredients
- 1/2 pound bacon
- 3 c leeks, chopped
- 3 c onion, chopped
- 2 c celery, chopped
- 3 c split peas, rinsed
- 2 cans organic chicken broth (plus 2 cans water)
- 1 Kielbasa sausage
- 1 ham bone (optional)
Servings: servings
Instructions
- Fry the bacon in a big pot until it is brown. Take out the bacon and put it on a paper towel, set aside.
- Add in the pan all the leek, onions, celery. Cook the vegetables until limp.
- Add the split peas and the broth (with water) and the ham bone (optional). Add also the bacon.
- Cover and simmer until everything is soft, about 1 and a half hour or more. Stir occasionally.
- 10 Minutes before the soup is ready add the Kielbasa sausage.
- Serve hot with some fresh made potato bread, garnish with some parsley.
Recipe Notes
Instead of the ham bone you can leave out any kind of meat. Or you can put any kind of sausage.
The soup is best if prepared the day before and can sit overnight.
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