Split Pea Soup with Bacon and Rosemary

If 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

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 14.5-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

DIRECTIONS

Sauté bacon in a 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

bacon • soup • split pea

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