Stalks Celery finely diced, leaves reserved for garnish
Carrots peeled and finely diced
Peas ; split peas; rinsed
Low-Sodium Chicken Broth
Salt and fresh ground pepper to taste
Heat oil in a large pot over medium high heat. Add onion, celery, and carrot and saute until soft, about 5 minutes.
Add the peas and bay leaves and season with salt and pepper. Cook a few minutes stirring to blend flavors. Pour in the broth and bring to a boil. Reduce heat and let simmer, stirring occasionally until peas are tender, about 2 hours.
In a large frying pan over medium high heat, sear the sausages on both sides. Remove from heat and cut diagonally into thin slices.
Ladle soup into bowls, top with a few slices of sausage and garnish with celery leaves.