Soups & Salads

Split Pea Soup with Rosemary

Recipe re-visit and photo update

This is a very tasty green pile-o-mush (despite what your eyes tell you). I attempted to make the picture a little more appetizing by piling on some chopped bacon bits – apparently it turns out that chopped bacon isn’t that photogenic either. So while your eyes may be tempted to look at ooey-gooey cinnamon rolls, your taste buds will be quite happy with the split pea soup infused with bacon (yes, bacon!) and rosemary.

Adapted from – recipe title ‘Split Pea Soup with Rosemary’


6 slices bacon, cut into 1 inch
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, grated
2 cloves garlic, minced
2 (10.5 ounce) cans chicken broth + 2 cans of water (using the same can from the chicken broth)
1 1/2 cups green split peas
2 bay leaves
1.5 teaspoon chopped fresh rosemary

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. Garnish with chopped bacon if desired.


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