Rosemary Split Pea Soup Recipes

SPLIT PEA SOUP WITH ROSEMARY

Split Pea Soup with Rosemary image

The rosemary adds a distinctive flavor to this wonderful soup.

Provided by Cathy H.

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 ½ cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

Steps:

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.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g

SLOW-COOKER SPLIT PEA SOUP

Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

ROSEMARY SPLIT PEA SOUP

Rosemary Split Pea Soup image

A touch of rosemary takes classic split pea soup and adds a little extra something to this winter comfort food.

Provided by Karen Gibson

Time 1h25m

Number Of Ingredients 11

Ingredients

1 tablespoon butter or neutral oil ((like canola))
1 small onion (, chopped)
2 cloves garlic (, minced)
1 leek (, thinly sliced)
2 ounces proscuitto (, thinly sliced, then chopped)
1 large carrot (, chopped or shaved)
32 ounces chicken stock
1 1/2 cups green split peas (, yellow split peas, or a mixture of each color)
2 bay leaves
1 teaspoon fresh rosemary leaves (, chopped)
Salt and pepper to taste

Steps:

Melt butter in a dutch oven or stock pot over medium heat. Add prosciutto and cook until meat begins to let off some of its fat. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes.
Add 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 and "mushy," about 1 hour, stirring occasionally.
Remove bay leaves. Taste, and add salt and/or pepper to suit.

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

ROSEMARY SPLIT PEA SOUP WITH MEATBALLS

Rosemary Split Pea Soup with Meatballs image

The addition of rosemary and meatballs make this a new and interesting version of typical split pea soup. I like to serve it as a meal in itself.

Provided by Taste of Home

Categories Lunch

Time 1h55m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 tablespoons butter
6 cups reduced-sodium chicken broth
1-1/4 cups dried split peas, rinsed
MEATBALLS
1/2 pound ground turkey breast
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool. , For meatballs, combine pork or turkey, rosemary and pepper. Shape into 1/2-in. balls. In a skillet, brown meatballs until no longer pink. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through.

Nutrition Facts :

SPLIT PEA SOUP WITH BACON AND ROSEMARY

Split Pea Soup With Bacon and Rosemary image

Make and share this Split Pea Soup With Bacon and Rosemary recipe from Food.com.

Provided by Brookelynne26

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 bacon, slices chopped
1 small onion, chopped
1 medium leek, sliced (white and pale green parts only)
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 (14 1/2 ounce) cans low sodium chicken broth
1 1/4 cups split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary

Steps:

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

Nutrition Facts : Calories 204.3, Fat 2.2, SaturatedFat 0.6, Sodium 100.2, Carbohydrate 32.9, Fiber 11.3, Sugar 5.3, Protein 16.1

SPLIT PEA SOUP WITH BACON AND ROSEMARY

Split Pea Soup with Bacon and Rosemary image

Provided by Mary Klonowski

Categories Soup/Stew Bean Appetizer Sauté Back to School Lunch Rosemary Bacon Legume Pea Fall Winter Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Steps:

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

SPLIT PEA SOUP WITH ROSEMARY

SPLIT PEA SOUP WITH ROSEMARY image

Categories Bacon Rosemary Vegetable Soup/Stew

Number Of Ingredients 9

Ingredients

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 cans (10.5 ounce) chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon fresh rosemary, chopped

Steps:

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.

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Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.
Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

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2020-09-28 Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add …
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Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add the tomato paste and soy sauce; cook until the liquid evaporates, scraping the pan to loosen browned bits.
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