Best 4 Rosemary Split Pea Soup Recipes

When it comes to comfort food, there's nothing quite like a hearty bowl of rosemary split pea soup. This classic dish is packed with flavor and nutrients, making it a perfect choice for a cold winter day. With its creamy texture and warming spices, rosemary split pea soup is sure to satisfy even the pickiest of eaters. And best of all, it's incredibly easy to make! In this article, we'll provide you with a step-by-step guide to creating the perfect rosemary split pea soup, along with some tips and tricks for making it even more delicious. So gather your ingredients and let's get started!

Let's cook with our recipes!

SPLIT PEA SOUP WITH BACON AND ROSEMARY

Split Pea Soup with Bacon and Rosemary image

Provided by Mary Klonowski

Categories Soup/Stew Bean Appetizer Sauté Back to School Lunch Rosemary Bacon Legume Pea Fall Winter Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Steps:

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

SPLIT PEA SOUP WITH ROSEMARY

Split Pea Soup with Rosemary image

The rosemary adds a distinctive flavor to this wonderful soup.

Provided by Cathy H.

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1194.8 mg, Sugar 6.8 g

ROSEMARY SPLIT PEA SOUP WITH MEATBALLS

Rosemary Split Pea Soup with Meatballs image

The addition of rosemary and meatballs make this a new and interesting version of typical split pea soup. I like to serve it as a meal in itself.

Provided by Taste of Home

Categories Lunch

Time 1h55m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 tablespoons butter
6 cups reduced-sodium chicken broth
1-1/4 cups dried split peas, rinsed
MEATBALLS
1/2 pound ground turkey breast
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool. , For meatballs, combine pork or turkey, rosemary and pepper. Shape into 1/2-in. balls. In a skillet, brown meatballs until no longer pink. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through.

Nutrition Facts :

SPLIT PEA SOUP WITH ROSEMARY

SPLIT PEA SOUP WITH ROSEMARY image

Categories Bacon Rosemary Vegetable Soup/Stew

Number Of Ingredients 9

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 cans (10.5 ounce) chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon fresh rosemary, chopped

Steps:

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.

Tips:

Soak the split peas: Soaking the split peas overnight or for at least 4 hours helps to soften them and reduce the cooking time.
Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can also add other vegetables such as potatoes, parsnips, or turnips.
Don't be afraid to add spices: Rosemary is the star of this soup, but you can also add other spices such as thyme, bay leaves, or black pepper.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but if you use water, you may want to add a little bit of salt.
Simmer the soup for at least 30 minutes: This allows the flavors to meld and the vegetables to soften.
Serve the soup with a dollop of sour cream or yogurt: This adds a creamy richness to the soup.

Conclusion:

This rosemary split pea soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and nutritious soup, give this rosemary split pea soup a try.