Split Pea Soup with Rosemary

203 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Cathy H.
Recipe by  Cathy H.

“The rosemary adds a distinctive flavor to this wonderful soup.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (203)

Rate This Recipe
Mary M.
123

Mary M.

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.

RandyRandy
99

RandyRandy

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 you add as the ham should have most of what you need. Save the salting for last. If you do oversalt, simply mix in small amounts of heavy cream after you purée.

karelaorange
97

karelaorange

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 easy I could make it. My other adjustments were similar to other peoples (bouillon instead of broth, no leeks, dried rosemary.) I saw multiple people mention needing to puree this; if you leave it all day in a crock pot this isn't necessary. I also added some green beans, which was a nice touch. All day in a crock pot was fine for the carrots and green beans.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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