Wash split peas and soak for 12 hours or overnight in 3 quarts of water. If using tenderized peas, skip this step.

If using soaked peas, boil them for 1 hour in the water in which they were soaked. If using tenderized peas, simply cover them with the water and boil according to the package directions.

Add ham hock (or pig's foot) and all remaining ingredients (bacon, sausage, potato, salt, celery, leeks, onions, carrots, bay leaf), except for the sliced smoked Dutch ring sausage and parsley.

Cook for two hours over medium heat or until the meat is tender.

Remove the ham hock (or pig's foot), shred the meat, and reserve.

Continue cooking until the soup is smooth and thick. Remove the bay leaf.

Add the shredded meat and sliced smoked Dutch ring sausage. Simmer for 5-10 minutes longer.

Serve hot, garnished with chopped parsley.