Polish split pea and sauerkraut soup

2 1/2 Cups Dried yellow split peas
1 medium Onion, small dice
1 stalk Celery, small dice
2 Carrots, small dice
8 cups Vegetable Broth
2 cups Sauerkraut (the kind in the bag)
Salt and pepper to taste
dill and parsley garnish, optional

Add a drop or two of liquid smoke for extra flavor if desired.

Add a tsp of turmeric for an extra healthy boost and for a more vibrant color.

If you want a smoother texture, use an immersion blender.

1. In a large pot, saute onion, carrot, and celery in a little bit of vegetable broth over medium heat until softened and translucent, 5-10 minutes.
2. Add vegetable broth and split peas. Bring to a boil, then reduce heat to a simmer. Cook for 45 min 1 hr, until lentils are very tender.
3. Using the back of your spoon, mash lentils against the side of the pot to give the soup more body (it will be thick).
4. Drain the sauerkraut, reserving liquid. Add sauerkraut to pot and stir until heated through, adding the liquid back in small increments to season to your taste (I used all of it).
5. Garnish with chopped fresh dill and parsley. Enjoy!

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GOTTAKEEPON.