Split Pea Soup with Rosemary
Featured in Allrecipes Magazine

Split Pea Soup with Rosemary

Cathy H.

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

1 h 35 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 209
  1. 285 Ratings

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Most helpful positive review

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.

Most helpful critical review

This is the first time I've made split pea soup. Another reviewer remarked that it took a lot longer than 1hr 15 min to soften the peas. I agree, more like three hours. It could have had more ro...

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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...

I am not one to use any one recipe over and over again as I believe there may always be a better recipe out there somewhere. This recipe is one of the few exceptions for me. As I eat very litt...

This soup was easy to make and very tasty. In the future I will go with the low sodium broth and probably sub in some water for some of the broth. I used dried rosemary instead of fresh since ...

I love this simple, satisfying soup. I use pepper bacon for a nice kick, and add lots of fresh ground pepper to the broth. I use two 32oz boxes of low sodium chicken broth for a nice balanced ...

Very tasty, but out of necessity I made a few changes. I didn't have bacon so I threw a pork chop in, substituted my green onions for the small onion, and used the vegetable broth that I already...

This is wonderful soup. I'm a big soup person and this was exactly what I wanted. I have only ever had pea & ham soup. The bacon was very nice. Will def. make this again.

What a nice soup! It was easy to make and just right for a Sunday night supper. I didn't want to buy a whole package of leeks to use just one, so I left that out. Also, I used 2 cans of broth...

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