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.
Author:Norann Oleson
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes
Yield:Serves 6
Category:Soups
Ingredients
Scale
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
Instructions
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.
