• 1 tablespoon olive oil
  • 1 Spanish onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground mace
  • 2 1/2 cups dried yellow split peas
  • 5 cups chicken stock
  • 8 frankfurters, sliced
  • salt and pepper to taste


Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes.

Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.

Season with salt and pepper. Stir in frankfurters, and heat through.