Ingredients

• 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

Instructions

1. 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.
2. Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.
3. Season with salt and pepper. Stir in frankfurters, and heat through.