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
bay leaves
2 tsp
chopped fresh rosemary
1 pinch
red pepper flakes, optional


1Cut 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.
2Heat 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.

About this Recipe

Course/Dish: Bean Soups