Split Pea Soup with Hot Dogs

Growing up in a Jewish household generally means you don't chow down on ham. So when my mom would make delicious split pea soup, she'd make it with kosher hot dogs. And that's what I still do today.

Here's my take on the classic:

Ingredients

• 3 large carrots
• 1 medium onion
• 1/2 tsp dried oregano
• bay leaf
• 2 cloves of garlic minced
• 1/8 cup extra virgin olive oil
• 1 lb dried split green peas (washed and picked over)
• 4 cups of chicken stock (I like Natures Promise, it's just a little healthier)
• 4 cups of vegetable stock
• 4 reduced fat Hebrew National hot dogs
• salt
• pepper

Directions

1. Dice up the carrots and onions. Heat stock pot to medium-low and add the oil. Dump in your onions, carrots, oregano, salt and pepper. Let cook for about 8 minutes and add the garlic and cook  until the onions are golden and soft.

2. Add the peas, stock, bay leaf, and hot dogs. Cook for about 45 minutes or until the peas breakdown on their own.

3. Remove the hot dogs and cut into small chunks. Add about 1 hot dog worth back to the pot. 

4. Break out the ever-handy immersion blender and go to town until the soup is smooth.

5. Add the rest of the hot dogs, stir and serve.

Toast some bread and cozy up with this soul satisfying soup. Hope you are all staying warm on these cold winter nights!