Caraway Split-Pea Soup

I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 1  cup  dried split peas
• 4  cups  stock (I used 3 chicken bouillon cubes & 1 beef)
• 1  bay leaf
• 1 1⁄2 teaspoons caraway seeds
• 1  jalapeno pepper, diced
• 1  medium onion, chopped
• 1  stalk  diced celery (and or or pinch of celery seed)
• 1  carrot, peeled and sliced
• 1  garlic clove, minced
• 2  teaspoons Worcestershire sauce
• 1  dash red wine
•  salt

Directions

1. Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
2. Reduce heat, cover and simmer for half an hour.
3. Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
4. Salt to taste.