- 1 medium onion - chopped
- 1 stalk of celery - diced
- 1 medium carrot - diced
- 2 tablespoons of olive oil
- 1 pound of dry yellow split peas
- 6 cups of chicken stock
- 2 cups of water
- 2 pounds of sauerkraut
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Sort and rinse the dry yellow split peas. Heat oil in a large (6 quart) pot until it shimmers. Add the chopped onion, diced celery and carrots. Sauté the vegetables until they are soft, about 5 minutes.
Add the split peas and the chicken (or vegetable) broth. Bring the soup to a boil and then turn down the temperature to simmer. Simmer for 1 hour, stirring occasionally. You may need to add up to 2 cups of water if the soup gets too thick.
Rinse the sauerkraut under cold running water. Add it to the soup pot and continue cooking the soup until it is heated though.
Season to taste with salt and pepper.