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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
I’ve prepared this soup for the Purim seudah in past years to spice things up a bit. Everyone licked their bowls clean.
1 onion
1 carrot
1 stick celery
2 cloves garlic or 2 cubes Gefen Frozen Crushed Garlic
2 to 3 tablespoons oil
1/2 teaspoon nutmeg (it may sound weird, but it adds crucial flavor)
2 and 1/4 cups Gefen Yellow Split Peas
5 and 1/2 cups Manischewitz Chicken or vegetable broth (or water flavored with soup mix)
2 bay leaves
approximately 8 beef or chicken sausages or frankfurters
Finely chop, or pulse in a food processor, the onion, carrot, celery, and garlic. Preheat the oil in your pot. Add the vegetables and cook for five to 10 minutes, until soft.
Add the nutmeg and stir.
Add the split peas and stir until they and the vegetables are thoroughly coated in the oil.
Add the bay leaves and stock or water and bring to a boil.
Turn down the heat, cover, and cook for an hour until everything is soft.
Add more water if you find the soup too thick.
Add the franks and allow them to cook for 10 minutes.
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