Yellow split pea Frankfurter soup

Ingredients

• 200 g Savoy cabbage, shredded
• 200 g Yellow split peas, dried
• 5 pcs Frankfurter sausage, cut into 3cm chunks
• 1.2 l Chicken stock, low sodium
• 2 tbsp Olive oil
• 1/2 pcs Onion, peeled, chopped
• 1 pcs Celery stick, sliced
• 1 pcs Carrots, peeled and sliced
• 1 clove Garlic, minced
• 1 pcs Bay leaf, whole
• 1 pinch Cumin, ground

Method

1. Heat the oil in sauce pot over medium-high heat; add onion, celery, carrots, and garlic.
2. Cook for 5-6 minutes, constantly stirring.
3. Add cumin and cook for 20 seconds; add split peas and cook stirring until glossy.
4. Pour over 1000ml stock and add the bay leaves, then bring to a boil.
5. Cover, turn down the heat, add cabbage.
6. Cook for 1 hour until everything is tender and sludgy, adding more stock as needed.
7. Taste for seasoning once everything's ready.
8. Finaly add sausage and cook for 2-3 minutes or until warmed through.
9. Serve after.