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2 cups dried, green split peas (1 pound) thoroughly washed

2 large, fresh meaty pig's feet (Ron's note: If you don't want to use pig's feet, then use a couple of pork chops)

1/2 pound mildly cured salt pork in 1 piece with rind removed

4 quarts water

4 medium-sized boiling potatoes (about 1.5 lbs), peeled and cut into 1/4-inch dice

4 medium-sized leeks, including 2 inches of the green tops, trimmed, washed to remove any sand, and finely chopped

1 medium celery root (celeriac), peeled and cut into 1/4-inch dice

1/4 cup finely-chopped, fresh celery leaves

1/2 pound pre-cooked smoked sausage, such as kielbasa, sliced into 1/4-inch-thick rounds

1/4 teaspoon crumbled, dried summer savory

Freshly-ground black pepper