Split pea soup never appealed to me until I discovered yellow split peas. They are a more subtle cousin of green split peas. Usually this simple soup is made with a ham bone of some sort, but our family likes it with thinly sliced all beef hot dogs.
The chopped vegetables can be cooked in bacon fat or with cut up pancetta, but vegetable oil is also fine. Since hot dogs are actually already cooked, they can be added at any point, but if part of the soup is going to be pureed, then that should be done first. Pea soup thickens up as it stands, so a cup or more liquid may be needed when the soup is reheated.
Chicken broth will add flavor, as will curry powder, but is not necessary. However, since Mr. What’s For Lunch is on a low salt diet, curry powder does duty for salt in some recipes.
Ingredients
2 Tbsp vegetable oil
2 medium onions, chopped
2 carrots, chopped
1 bay leaf
1 bag yellow split peas
6 cups chicken stock or water
6 all beef hot dogs, thinly sliced
salt, pepper to taste
Directions
- Heat oil in soup pot and cook onions and carrots on low heat for 10 minutes.
- Add liquid, bay leaf and peas. Cook about 45 minutes or until peas have become very soft. Remove the bay leaf. If a smoother consistency is desirable, then puree part of the soup in a blender.
- Add the hot dogs.
