Monday, April 18, 2011

Yellow Split Pea Soup

I found this recipe on one of my favorite websites: I love this site because it allows me to read reviews (sometimes hundreds of them on the same recipe!) and get a feel for whether it is something my family will enjoy or not. Also, many reviewers leave their own suggestions on how to make it just a little bit better. This Split Pea Soup recipe is perfect for a chilly spring day, or a rainy one like we so often have here in the Pacific Northwest. Try it, and maybe even change it up a little to suit your family's taste.
Yellow Split Pea Soup
by Downsey
Prep Time:
20 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 35 Min


  • 1 tablespoon olive oil
  • 1 Spanish onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 ribs celery, diced
  • 2 cloves garlic, minced (I used about 3 teaspoons of minced)
  • 1/2 teaspoon ground mace (I left this out)
  • 2 1/2 cups dried yellow split peas (green works great too!)
  • 5 cups chicken stock
  • 8 frankfurters, sliced (or polish sasuage)
  • salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes.
  2. Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.
  3. Season with salt and pepper. Stir in frankfurters, and heat through.

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