Wash the peas, put them in a pot with the meat broth, bring to a boil and simmer gently for about 30 minutes. In the meantime, peel and dice the onion. Clean, wash, peel and finely dice the carrots and celery. Dice leek and bacon as well. Fry the bacon and onion cubes in a non-stick pan, add to the pea soup and stir. Simmer for another 20 minutes. Then add carrots, celery and the leek.
Cook the stew for another 10 minutes.
Meanwhile, wash and chop the parsley and put it in a small bowl. Toast the slices of toast in the toaster, cut them into cubes and put them into a small bowl. Season the stew with pepper, salt and sugar. Serve the toasted bread cubes and parsley with the stew.
