Nigella Lawson Yellow Split Pea and Frankfurter Soup
Warm, hearty, and brimming with comforting flavors, Nigella Lawson’s Yellow Split Pea and Frankfurter Soup is a soul-soothing one-pot meal that’s perfect for chilly days. This rustic soup combines tender yellow split peas, sautéed aromatic vegetables, and savory frankfurters for a rich and satisfying dish that’s both nourishing and easy to prepare. Simmered gently in chicken or vegetable stock with fragrant bay leaves, the split peas break down into a creamy base that’s balanced by the smoky, meaty goodness of the frankfurters. With a prep time of just 15 minutes and a cozy 90-minute cook time, this crowd-pleaser serves up to 4 and can be paired effortlessly with crusty bread for a complete meal. Whether you’re seeking a unique twist on classic pea soup or a foolproof weeknight dinner, this recipe delivers!
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Recipe Information
Ingredients
- 300 g Yellow split peas
- 1 medium Onion
- 1 medium Carrot
- 1 Celery stalk
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1.5 liters Chicken or vegetable stock
- 2 Bay leaves
- 6 Frankfurters
- to taste Salt
- to taste Black pepper
Instructions
Rinse the yellow split peas under cold running water and set aside.
Peel the onion, carrot, and garlic. Chop the onion and carrot finely, and crush the garlic.
Dice the celery stalk into small pieces.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, celery, and garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
Add the rinsed yellow split peas to the pot, followed by the chicken or vegetable stock and bay leaves.
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot partially with a lid and let it cook for about 1 to 1.5 hours, stirring occasionally, until the split peas are soft and starting to break down.
While the soup simmers, slice the frankfurters into bite-sized pieces.
When the peas are cooked and the soup has thickened, remove the bay leaves from the pot.
Add the sliced frankfurters to the soup and stir well. Let the soup simmer for an additional 5-10 minutes, or until the frankfurters are heated through.
Taste the soup and season with salt and black pepper as needed.
Serve the soup hot, optionally garnished with fresh parsley or a drizzle of olive oil.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 10900 mg | 474% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 42.8 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4417 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
