Split Pea Soup with Rosemary
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Split Pea Soup with Rosemary

208
Cathy H. 1

"The rosemary adds a distinctive flavor to this wonderful soup."

Ingredients

1 h 35 m {{adjustedServings}} servings 253 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1195 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

208
  1. 280 Ratings

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Because I am vegetarian, I substituted vegetable broth for the chicken broth, and a dash of smoke flavoring for the bacon. This was a delicious soup, and fairly quick to make, too.

Excellent! Instead of bacon I used a leftover ham bone from Thanksgiving. I threw it all in a crockpot, cooked it all day, and then puréed it in the blender. Be very careful how much salt yo...

This recipe got rave reviews from a bunch of my friends who claim to not even like split pea soup. My adjustments were: I dumped everything in a crockpot. No pre-sauteeing, wanted to see how e...