Ingredients:
1 cup dried split peas
4 cups stock ( I used 3 chicken bouillon cubes & 1 beef)
1 bay leaves
1 1/2 teaspoons caraway seeds
1 jalapeno peppers, diced
1 medium onions, chopped
1 stalk diced celery ( and or or pinch of celery seed)
1 carrots, peeled and sliced
1 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 dash red wine
salt
Directions:
Bring the split peas, stock, bay leaf, caraway seeds and jalapeno to a boil.
Reduce heat, cover and simmer for half an hour.
Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
Salt to taste.
Servings: 3-4
Time preparation: 0 min.
Time total: 60 min.