SPLIT PEA SOUP WITH FRANKFUTERS

Ingredients:

• 6 cups of kosher beef broth,
• 2 tablespoons virgin coconut oil,
• 3 kosher Frankfurters, thinly sliced,
• 1 large onion, chopped,
• 1 cup yellow or green split peas,
• 2 carrots, cut into 1/4 inch dice,
• 1 cup coarsely chopped rutabaga,
• 4 cloves garlic, minced,
• salt and pepper to taste, and/or fine sea salt and pepper to taste,

Directions: 

1.  Rinse the split peas and place them in a large pot with the beef broth.  Cover and simmer for approximately 40 minutes, until tender

2.  Heat the oil in a separate pan or wok, saute the frankfurters with the vegetables and spices over medium heat, while stirring, until lightly browned, for approximately 5 minutes.

3.  Add mixture in the pan to the cooked split peas.

4. Bring back to a boil, skimming off any froth, and cover.  Summer for 20 minutes longer, and until the peas are soft.  

5. Season with fine sea salt and pepper to taste, and serve at once.  Enjoy!