Soak peas in 3 cups of cool water for 12 hours.

Drain the soaked peas.

Add water to the drained peas to make a total of 3 1/2 quarts.

Add salt to the peas and water.

Bring the mixture to a boil.

Skim off any foam or impurities from the surface.

Add pigs feet, minced leeks, and minced celery to the soup.

Reduce heat and simmer for 3-5 hours, or until the pigs feet are tender.

Remove the meat (pigs feet and sausage) from the soup.

Discard the skin and bones from the pigs feet.

Return the meat to the soup.

Half an hour before serving, add sliced smoked sausage to the soup.

Serve the soup hot with toasted bread.