Split Pea Soup with Rosemary

See how to make a simple, savory, and budget-friendly split pea soup. See more

READY IN ABOUT 1¾ hrs

Split Pea Soup with Rosemary

Read Reviews (191)

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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 15 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 30, 2007

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.

—Mary M.

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Most Helpful Critical Review

Feb 09, 2012

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 rosemary. Just OK.

—daisy's mom

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256 Ratings

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Dec 01, 2006

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.

—RandyRandy

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Sep 23, 2008

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.

—karelaorange

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Nov 13, 2007

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 little meat, I leave out the bacon, but I don't feel that it really detracts from the soup overall. Good stuff. Thanks.

—Aaron

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Sep 06, 2007

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 have quite a bit of it in my cupboards. Also I used turkey bacon instead of regular bacon to cut down on some of the calories and fat. The turkey bacon provided a very nice flavor. I prepped the first part of the ingredients in my cast iron skillet, while heating the broth in my crockpot on high. Once my veggies were softened I transferred the peas and the veggies into the crockpot on high for about an hour and then I turned it down on low to allow it to simmer. This approach might work for someone who doesn't have a lot of free time or works all day and would like to have the soup ready for dinner. Just do the prep work and soften the veggies on the stove top and allow the soup to cook all day on low (I kept it on high because I wanted to see how it would turn out).

—Q

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Sep 23, 2007

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 consistency.

—Saveur

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Oct 11, 2007

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.

—LimeGreenKitchen

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Nutrition

Calories
253 kcal
13%

Carbohydrates
35.5 g
11%

Cholesterol
15 mg
5%

Fat
5 g
8%

Fiber
13.4 g
54%

Protein
17 g
34%

Sodium
1195 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Split Pea Soup with Rosemary

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 253
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 1.4g 7 %
Cholesterol 15mg 5 %
Sodium 1195mg 48 %
** Potassium 623mg 17 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 13.4g 54 %
Protein 17g 34 %
** Sugars 6.8g
Vitamin A 47 %
Vitamin C 7 %
Calcium 6 %
Iron 27 %
** Thiamin 44 %
** Niacin 42 %
** Vitamin B6 12 %
** Magnesium 24 %
** Folate 83 %

* 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.