Ingredients:
- 9 cups water or chicken broth
- 1 (1-pound) package dried Camellia Brand Green Split Peas
- 2 pounds smoked ham hocks
- 6 leeks
- 4 celery stalks (with leaves), sliced
- 2 cloves garlic, chopped
- 1 1/4 teaspoons crushed dried savory leaves
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 pound cooked, sliced smoked sausage (kielbasa or knockwurst)
Directions:
- Rinse and sort peas.
- Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
- Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
- Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
- Remove sausage and slice, then put back in soup.