Split Pea Soup with Rosemary

Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup made with bacon, onion, leek, carrot, and garlic.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 253 Calories

Ingredients

• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 6 slices bacon, cut into 1 inch pieces
• 1 teaspoon chopped fresh rosemary
• 1 large carrot, chopped
• 1 leek, thinly sliced
• 4 (10.5 ounce) cans chicken broth
• 1.5 cups green split peas

Recipe Instructions

Step 1

Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until 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.