Heat a large dutch oven to medium high heat.
Remove sausage from casing, crumble, and cook in pot until brown.
Add carrots, celery, and garlic and cook for 3 minutes.
Add split peas and stock 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.
Portion into bowls and top with fresh herbs, hot sauce, and Greek yogurt.