Heat a large dutch oven to medium high heat.
Remove sausage from casing and cook in pot until brown.
Add carrots, celery, and garlic and cook for 3 minutes.
Add split peas, stock, and water and bring to a boil.
Reduce heat to low, cover, and simmer for a hour, stirring occasionally.
Add kale and allow to wilt.
Stir in Liquid Smoke, if using.
Season with salt and pepper to taste.
Add more water if you prefer a thinner soup.
Portion into bowls and top with fresh parsley, hot sauce and Greek yogurt.