Split Pea Soup with Rosemary
Description
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup made with bacon, onion, leek, carrot, and garlic.
Ingredients
•
6 slices bacon, cut into 1 inch pieces
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1 small onion, chopped
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1 leek, thinly sliced
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1 large carrot, chopped
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2 cloves garlic, minced
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4 (10 1/2 ounce) cans chicken broth
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1 1/2 cups green split peas
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2 bay leaves
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1 teaspoon chopped fresh rosemary
Directions
1
Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until 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.