Split Pea Soup with Bacon and Rosemary

Homemade-Green-Spring-Pea-SoupIf you’re looking for a new soup recipe, we’ve got a delicious one that your whole family will love. It combines the smoky flavor of bacon with the unique flavor of rosemary to make an ordinary soup extraordinary.

Yield: 4-6 servings

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 14.5-ounce cans low-salt chicken broth (or less for a thicker soup)
1.5 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

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. Add salt and
pepper to taste. Top with bacon or garnish of your choice.

Recipe from Epicurious