Yellow Split Pea And Frankfurter Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, peeled and cut into chunks
- 1carrot, peeled and cut into chunks
- 1stalk celery, cut into chunks
- 1clove garlic, peeled
- 2 to 3tablespoons vegetable oil
- ½teaspoon ground mace
- 2¼cups (1 pound) yellow split peas, rinsed
- 4cups chicken or vegetable stock (may be made from concentrate), more as needed
- 2bay leaves
- Approximately 8 frankfurters, cut into 1-inch pieces
Nutritional analysis per serving (8 servings)
437 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 22 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
- Step 2
Place a heavy, wide saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas, and stir to mix well.
- Step 3
Add 4 cups stock and the bay leaves, and bring to a boil. Cover, and reduce heat to low. Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired, adjust thickness of soup with additional stock.
- Step 4
Add frankfurter pieces to soup, and simmer until well heated. Ladle into bowls and serve. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)
Private Notes
Comments
Tasty, not a lot of work, and relatively healthy. But one pound of split peas needs way more than 4 cups of liquid. I had to put in more than twice the amount called for.
I tend to double the carrots, celery and onion. The result seems sweeter and more interesting with that proportion balancing the split peas. I keep a small jar of mace almost exclusively for this lovely soup. Yes, it does need more liquid. It packs very well in a thermos for a satisfying lunch. An once or two of smoky ham sliced into small diagonal pieces is even better than the whole hot dog.
I agree with adding more liquid and more seasonings, but all of you saying “I ditched the frankfurters and used ham,” why even use this recipe then, when there are literally hundreds of split pea and ham soup recipes out there?!
I don’t understand the need for the first step. If a creamy soup were desired use processing wand. I diced vegetables and increased the quantity of carrots as suggested. I added a tablespoon of Herbes d Provence and a Lillie black pepper with the bay leaves. Finally added a 1/2 teaspoon of smoked paprika with the hot dogs! It was a hit
Most will consider frankfurter to be standard American hot dog brands which are often beef. But we made this using Olympia Provisions true (pork) frankfurters. The only kind we use, so delicious, they cost more but worth it! Much longer, you'll only need 3 or 4 of them. If you can find them, highly recommended. Also, I had the experience as shared by other cooks of needing more stock added to this. https://www.olympiaprovisions.com/products/frankfurter
I agree with adding more liquid and more seasonings, but all of you saying “I ditched the frankfurters and used ham,” why even use this recipe then, when there are literally hundreds of split pea and ham soup recipes out there?!
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