DIRECTIONS:

"In 8-qt. kettle, combine split peas, hocks and 2-1/2 qts. water; bring to boil. Reduce heat; simmer, covered, 45 minutes. Slice celery diagonally 1/4"" thick. Peel onions; cut in 1/2, slice thinly. Chop green onions and parsley. In medium skillet, saute bacon over medium heat, stirring, until crisp--about 3 minutes. Add celery, onion and green onion; saute, stirring, until onion is golden--about 5 minutes. To peas and hocks, add bacon mixture, parsley, salt, rosemary and bay leaf; mix well. Bring to boiling. Reduce heat, and simmer, covered, 2 hours. Remove from heat. Remove hocks; cool. Trim hocks; chop meat. Slash kielbasa 1/4 through at 1"" intervals. Add kielbasa and hocks to soup. Add water if soup is too thick. Bring to boiling; reduce heat and simmer covered 30-40 minutes. Make croutons: Cut bread into 1/4"" cubes. Saute bread cubes in butter with a little garlic powder if you like) over medium heat until golden. Serve soup with sliced kielbasa and croutons."