Cold, rainy days are the perfect time to stir up some soup. Not only are soups easy to make, but soup is one of the most versatile dishes that can work well as an appetizer, a side dish for lunch, or a simple supper. What’s more, you can add a lot of other ingredients that can make your soup even heartier.
If you’re looking for something other than your garden variety mushroom or chicken soup, peas might just warm up your dreary day. While peas might split opinions down the middle, this split pea soup with rosemary recipe is sure to please even the pickiest of eaters. Thanks to rosemary’s distinct flavor and aroma, this soup can easily become an all-time favorite that even kids will love.
What’s great about the split pea soup with rosemary is that you can easily adjust it to your palate by making it smooth or a little more textured with the bacon slices. Adding some chicken broth enhances the flavor of the meat while complementing the herbal goodness of rosemary. For the health-conscious folk, don’t worry because the split pea soup with rosemary won’t be complete without large carrot slices.
If there’s something you should remember about making delicious pea soup, it’s that patience is paramount. After mixing in all the ingredients, you need to simmer the peas on low heat and stir it occasionally so it doesn’t burn and stick to the bottom of the pan.
Best served warm on cold days, this split pea soup with rosemary can be enjoyed with slices of fresh or toasted bread on the side.Print
Split Pea Soup with Rosemary
This Split Pea Soup with Rosemary takes an everyday favorite and adds the distinctive flavor of rosemary to make it a totally new tasty treat. Try it for lunch or a simple supper with hearty fresh bread on the side.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 6
- Category: Soups
- 6 slices bacon, cut into 1-inch pieces
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 4 (10.5-ounce) cans chicken broth
- 1 1/2 cups green split peas
- 2 bay leaves
- 1 teaspoon chopped, fresh rosemary
- Place bacon in a large pot, and cook over medium heat until crisp.
- Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth.
- Stir in split peas, bay leaves, and rosemary. Bring to a boil.
- Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Have you tried this Split Pea Soup with Rosemary recipe? It’s so easy and should be a staple in your house—please tell us how it turned out for you.