rosemary split pea soup

Name: Rosemary Split Pea Soup
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Ingredients: 1 slice(s) cooked ham, about 1/2 pound, leftover ok; 2 tablespoon(s) olive oil; 1 large onion, chopped; 2 large carrots, chopped; 2 clove(s) garlic, minced; 4 can(s) (10 1/2 ounces each) chicken broth; 1 1/2 cup(s) green split peas; 2 - bay leaves; 2 teaspoon(s) chopped fresh rosemary; 1 pinch(es) red pepper flakes, optional

(1 RATING)

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Kathie Carr

North Liberty, IN

Updated on May 11, 2012

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.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method ---

yield 6 serving(s)

Ingredients

1 slice cooked ham, about 1/2 pound, leftover ok
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 cloves garlic, minced
4 cans (10 1/2 ounces each) chicken broth
1 1/2 cups green split peas
2 - bay leaves
2 teaspoons chopped fresh rosemary
1 pinch red pepper flakes, optional

How To Make rosemary split pea soup

Step 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.

Step 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.
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