Split Pea Soup with Rosemary Recipe - Allrecipes.com
Split Pea Soup with Rosemary Recipe
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Split Pea Soup with Rosemary
See how to make a simple, savory, and budget-friendly split pea soup. See more
  • READY IN ABOUT hrs

Split Pea Soup with Rosemary

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

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 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.

 
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.

 
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.

 
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.

 
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.

 
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).

 
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.

 
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.

 

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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.

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