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Yellow split pea Frankfurter soup

  • 1200 ml chicken stock, low sodium
  • 200 g Savoy cabbage, shredded
  • 200 g yellow split pea
  • 5 pcs Frankfurter sausage, cut into 3cm chunks
  • 1/2 pcs onion, peeled, chopped
  • 1 pcs celery stick, sliced
  • 1 pcs carrots, peeled and sliced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 pcs bay leaf, whole
  • 1 pinch cumin, ground

  1. Heat the oil in sauce pot over medium-high heat; add onion, celery, carrots, and garlic. Cook for 5-6 minutes, constantly stirring.
  2. Add cumin and cook for 20 seconds; add split peas and cook stirring until glossy.
  3. Pour over 1000ml stock and add the bay leaves, then bring to a boil.
  4. Cover, turn down the heat, add cabbage.
  5. Cook for 1 hour until everything is tender and sludgy, adding more stock as needed. Taste for seasoning once everything's ready.
  6. Finaly add sausage and cook for 2-3 minutes or until warmed through.
  7. Serve after.

Good points

  • Very high in vitamin C

Preparation time: 70 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 274.51 kcal
Carbohydrates: 24.99 g
Cholesterol: 27.75 mg
Sugar: 4.34 g
Protein: 14.09 g
Fat: 12.58 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com