Place the split peas and bacon in a large stock pot together with 1.75l of cold water and bring to the boil.
Skim off any froth forming on top as the pot starts to boil.
Once boiling gently, cover the pot and leave to simmer for about 45 minutes, stirring occasionally.
Add all the vegetables to the boiling broth and leave to cook for another 30 minutes.
Add extra water if needed.
Add the smoked sausage.
When the vegetables are tender, remove the bacon and smoked sausage and puree the remaining soup.
Check for seasoning and add salt and pepper as needed.
Add the meat back to the soup and reheat.
Serve the soup garnished with extra slices of smoked sausage!