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.
Directions
Notes:
To prepare ahead, cook the soup until the step of adding the hot dogs. Store soup in the refrigerator for up to two days. When ready to serve, reheat. Then add the hot dogs and cook for 10 minutes.
Freeze for up to three months. You can freeze it with the franks or without.
To defrost, thaw overnight in the refrigerator. Reheat over a small flame. Make sure the hot dogs are thoroughly reheated before serving. If frozen without the franks, add them to the soup once reheated and cook them for 10 minutes.
Reminder: When serving this soup to kids, make sure to avoid a choking hazard by slicing the frankfurters in half lengthwise, then cutting them into smaller pieces.
This recipe image was generated using AI.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...