Rosemary Split Pea Soup
★★★★★ 1 vote5
1 slicecooked ham, about 1/2 pound, leftover ok
2 Tbspolive oil
1 largeonion, chopped
2 largecarrots, chopped
2 clovegarlic, minced
4 can(s)(10 1/2 ounces each) chicken broth
1 1/2 cgreen split peas
2 tspchopped fresh rosemary
1 pinchred pepper flakes, optional
How to Make Rosemary Split Pea Soup
- 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.
- 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.