Split Pea Soup with Rosemary
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
WOW! This soup is de-li-cious! The rosemary makes it great and I liked using bacon instead of ham. Also, all the veggies made the soup so different from other split pea soups. I will make this one again, and again, and again!!!!
This recipe got rave reviews from a bunch of my friends who claim to not even like split pea soup. My adjustments were: I dumped everything in a crockpot. No pre-sauteeing, wanted to see how easy I could make it. My other adjustments were similar to other peoples (bouillon instead of broth, no leeks, dried rosemary.) I saw multiple people mention needing to puree this; if you leave it all day in a crock pot this isn't necessary. I also added some green beans, which was a nice touch. All day in a crock pot was fine for the carrots and green beans.
I love this simple, satisfying soup. I use pepper bacon for a nice kick, and add lots of fresh ground pepper to the broth. I use two 32oz boxes of low sodium chicken broth for a nice balanced consistency.
What a nice soup! It was easy to make and just right for a Sunday night supper. I didn't want to buy a whole package of leeks to use just one, so I left that out. Also, I used 2 cans of broth and 2 cans of water and then sprinkled in a little chicken bullion. Thanks for the recipe!
This vegan split pea soup cooked in the Instant Pot® is a hearty and fuss-free soup that's full of flavor and on your table with very little effort.
A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup's name is Dutch.
This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram.