Wash split peas thoroughly.

In a large, heavy pot over medium heat, combine split peas, water, ham hocks, diced bacon, chopped leeks, coarsely chopped onion, and carrot chunks.

Cut one half of the celery root into large chunks, add it to the pot along with cloves, bay leaf, peppercorns, and ground mace.

Bring the mixture to a boil, then reduce heat to low.

Simmer, partly covered, for approximately 2 hours, stirring occasionally, until the peas are very soft.

Remove ham hocks from the pot and discard.

Mince the remaining celery root and add it to the pot, along with the diced celery.

Continue to simmer until the vegetables are tender, about 30 minutes, stirring occasionally.

Add sliced kielbasa sausage to the soup and cook for about 5 minutes, until heated through.

Season the soup with salt and freshly ground pepper to taste.

Garnish with chopped parsley before serving.