Split Pea Soup with Rosemary |
|
 |
Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
The rosemary adds a distinctive flavor to this wonderful soup. 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 1/2 cups green split peas |
2 bay leaves |
1 teaspoon chopped fresh rosemary |
Directions:
1. 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.
|
|