Rosemary Split Pea Soup

Kathie Carr


This is an old soup rcipe that I added rosemary to. I love rosemary. The fragrance is so soothing and healing. I think almost anything is better with rosemary.


★★★★★ 1 vote

20 Min
1 Hr 15 Min


  • 1 slice
    cooked ham, about 1/2 pound, leftover ok
  • 2 Tbsp
    olive oil
  • 1 large
    onion, chopped
  • 2 large
    carrots, chopped
  • 2 clove
    garlic, minced
  • 4 can(s)
    (10 1/2 ounces each) chicken broth
  • 1 1/2 c
    green split peas
  • 2
    bay leaves
  • 2 tsp
    chopped fresh rosemary
  • 1 pinch
    red pepper flakes, optional

How to Make Rosemary Split Pea Soup


  1. Cut ham into small bite sized pieces. I don't like cubes but prefer a more shredded ham. You can cut or chop ham any way you like.
  2. Heat olive oil in a Dutch oven or soup pot. Stir in onion, leek, carrot, and garlic. Cook until the vegetables are soft, about 8 minutes.

    Add chicken broth. Stir in ham, split peas, bay leaves, and rosemary. If using red pepper flakes add now. Bring just to a boil. Immediately reduce heat to low and cover the pot.

    Simmer until peas are cooked, about 1 hour, stirring occasionally.

Printable Recipe Card

About Rosemary Split Pea Soup

Course/Dish: Bean Soups

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