Main courses, Soup

Recipe: Split Pea and Hot Dog Soup

Wooden bowl of split pea and hot dog soup

The cold winter climate has us sluggish and wanting something to warm us that doesn’t take a whole lot of effort, and that, with any luck, will also make enough for leftovers, for a second sluggish day when we don’t feel like cooking. This savory and filling one-pot meal fits the bill. It has everything: vegetables, legumes, and meat. You won’t need anything after this, except maybe a well-deserved nap!

Split Pea and Hot Dog Soup
Yield: 8 servings


  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1 package hot dogs, cut into half-inch pieces
  • 1/8 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 2 cup medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cup chicken stock or water


  • In a large Dutch oven on medium heat, sauté the onions, garlic, and hot dog chunks with the olive oil, oregano, salt, and pepper until onions are translucent and hot dog chunks are brown in spots, 10 to 15 minutes.
  • Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off any foam that rises to the top while cooking.
  • Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.
  • Taste for salt and pepper. Serve hot.