Oven-Baked Split Pea Soup

To be honest, I'm not a fan of split pea soup. That is, except for this one which is super easy and yummy. Enjoy!

1 pound split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprigs
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 pound fully cooked smoked kielbasa, coarsely chopped

Preheat oven to 350 degrees. Rinse the split peas in cold water, then place in a large (oven proof) kettle with all the remaining ingredients except the sausage. ( I used my Pampered Chef Stoneware Covered Baker.) Bake, covered, for 2 hours. Remove from oven.

Discard the bay leaf and puree the soup with a hand blender or in a food processor until smooth. Return to kettle. Add the chopped sausage. Bake 30 minutes longer, or under the sausage is heated through.