1 smoked pork heel-bone
1 1/2 lbs. Polish sausage
1 lb. split green peas
4 lg. carrots
4 leeks
1 c. finely diced celery and leaves
1/4 c. finely cut parsley

Cook heel-bone for four hours or 40 minutes in pressure cooker. Add the peas and cook for 1 hour; add other ingredients except parsley and cook for another 15 minutes. Add sausage and simmer for a few minutes to warm. Finish off the soup with salt, pepper, and the parsley. Delicious after a cold day outdoors!