Split pea soup

Split Pea Soup

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At FABLife, they’re all about High/Low, and for Chrissy, she’s giving you high flavor for low cost! She’s provided us the recipe for her Split Pea Soup (with hot dog bun croutons!). Yum and YUM!


3 tablespoons extra virgin olive oil
1 large onion, chopped
6 hot dogs, thinly sliced
4 medium carrots, cut into coins
4 celery stalks, cut into half-moons
2 tablespoons minced garlic (about 3 cloves)
Kosher salt and freshly ground black pepper
1 pound green split peas, rinsed
1 bay leaf
Hot Dog Bun Croutons, for garnish

In a big soup pot, heat the oil over medium high heat. Add the onion and most of the hot dogs (reserve about 1/2 cup of the hot dogs for garnish). Cook, stirring, until the onion is translucent, 7 to 9 minutes. Add the carrots, celery, garlic, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 8 minutes.

Add the split peas, bay leaf, and 9 cups water and bring to a boil. Reduce the heat and simmer until the split peas break up and become creamy, 50–55 minutes. Season to taste with salt and pepper.

Meanwhile, throw the reserved hot dogs in a small dry skillet over medium-high heat and let them crisp up and get charred, shaking the skillet once in a while, 5 to 6 minutes. Serve the soup garnished with crispy hot dogs and the croutons.


2 tablespoons butter
2 hot dog buns, cut into 1/2-inch dice, kosher salt and freshly ground black pepper

In a medium skillet, melt the butter over medium heat. Add the diced buns and cook, stirring, until golden and the edges are crisped, 5 to 6 minutes. Transfer to a plate and season to taste with salt and pepper.