Split Peas Soup (Erbsensuppe)

I spent all my Childhood in a region called Rheinland in Germany. One of my favorite winter dishes is the Rheinische Erbsensuppe (Split Pea Soup).  Here is my favorite recipe! Always a classic!

Image Wholefoods Market

• Ingredients:
• 1 (16-ounce) package dried green split peas, rinsed 
• 1 meaty ham bone, 2 ham hocks or 2 cups diced ham (I use bacon from instead of ham)
• 1 Kielbasa Sausage 
• 1 cup sliced baby carrots 
• 1 cup chopped yellow or red onion 
• 2 ribs celery plus leaves, chopped 
• 2 cloves garlic, minced 
• 1 bay leaf 
• 1/4 cup chopped fresh parsley 
• Salt and pepper to taste 
• 6 cups chicken or vegetable broth 

In a frying pan heat some olive oil and brown onions and garlic. Remove from pan and place into slow cooker. Brown bacon in the same pan. Discharge bacon fat and add browned, crisp bacon into slow cooker. 
Layer rest of the ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Add the whole Kielbasa Sausage without without slicing it. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Serve with toasted flat bread or sour bread.