Split Pea Soup with Rosemary recipe

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Ingredients

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 ½ cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

Nutrition Info

252.8 calories
carbohydrate: 35.5 g
cholesterol: 15.1 mg
fat: 5 g
fiber: 13.4 g
protein: 17 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1194.8 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

The rosemary adds a distinctive flavor to this wonderful soup.

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