Rosemary Split Pea Soup Recipes

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ROSEMARY SPLIT PEA SOUP WITH MEATBALLS



Rosemary Split Pea Soup with Meatballs image

The addition of rosemary and meatballs make this a new and interesting version of typical split pea soup. I like to serve it as a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 5 servings.

Number Of Ingredients 11

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 tablespoons butter
6 cups reduced-sodium chicken broth
1-1/4 cups dried split peas, rinsed
MEATBALLS
1/2 pound ground turkey breast
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool. , For meatballs, combine pork or turkey, rosemary and pepper. Shape into 1/2-in. balls. In a skillet, brown meatballs until no longer pink. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through.

Nutrition Facts :

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE



15 Best Split Pea Soup Recipes: Cozy Split Pea Soup and More image

This homemade split pea soup is easy to make and the perfect hearty soup for colder months. Flavored with fresh herbs, and a classic smokiness from ham. Plus 14 other split pea soup recipes!

Provided by Amanda Paa

Categories     Soups

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
4 ounces diced onion ((about 1 large))
1/2 cup (2 ounces) diced carrot
1/2 cup (2 ounces) diced celery
4 cloves garlic, (minced (about 1 1/2 tablespoons))
3/4 pound (12 ounces) dry green split peas
1 (32 ounce) box chicken stock
2 dried bay leaves
3 sprigs fresh thyme
1/2 teaspoon ground black pepper
1 small ham shank (preferred, or 1 cup diced ham)
1/2 cup to 1 cup water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
salt to taste

Steps:

  • In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
  • Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
  • Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
  • Serve with crusty bread or croutons!
  • Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

ROSEMARY SPLIT PEA SOUP



Rosemary Split Pea Soup image

"This zesty soup is great served with warm rolls or French bread," says Diane Hixon of Niceville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 5 servings.

Number Of Ingredients 12

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 tablespoons butter
6 cups chicken broth
1-1/4 cups dried split peas, rinsed
1 teaspoon salt, optional
MEATBALLS
1/2 pound ground pork or turkey
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add the broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool. , For meatballs, combine the pork, rosemary and pepper. Shape into 1/2-in. balls. In a large skillet, brown meatballs until no pink remains, about 5 minutes. , Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through.

Nutrition Facts :

SPLIT PEA SOUP WITH BACON AND ROSEMARY



Split Pea Soup with Bacon and Rosemary image

Provided by Mary Klonowski

Categories     Soup/Stew     Bean     Appetizer     Sauté     Back to School     Lunch     Rosemary     Bacon     Legume     Pea     Fall     Winter     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

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 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Steps:

  • 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. Season soup to taste with salt and pepper.

SPLIT PEA SOUP WITH ROSEMARY



SPLIT PEA SOUP WITH ROSEMARY image

Categories     Bacon     Rosemary     Vegetable     Soup/Stew

Number Of Ingredients 9

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 cans (10.5 ounce) chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon fresh rosemary, chopped

Steps:

  • 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.

ROSEMARY SPLIT PEA SOUP



Rosemary Split Pea Soup image

A touch of rosemary takes classic split pea soup and adds a little extra something to this winter comfort food.

Provided by Karen Gibson

Time 1h25m

Number Of Ingredients 11

1 tablespoon butter or neutral oil ((like canola))
1 small onion (, chopped)
2 cloves garlic (, minced)
1 leek (, thinly sliced)
2 ounces proscuitto (, thinly sliced, then chopped)
1 large carrot (, chopped or shaved)
32 ounces chicken stock
1 1/2 cups green split peas (, yellow split peas, or a mixture of each color)
2 bay leaves
1 teaspoon fresh rosemary leaves (, chopped)
Salt and pepper to taste

Steps:

  • Melt butter in a dutch oven or stock pot over medium heat. Add prosciutto and cook until meat begins to let off some of its fat. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes.
  • Add 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 and "mushy," about 1 hour, stirring occasionally.
  • Remove bay leaves. Taste, and add salt and/or pepper to suit.

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

SPLIT PEA SOUP WITH BACON AND ROSEMARY



Split Pea Soup With Bacon and Rosemary image

Make and share this Split Pea Soup With Bacon and Rosemary recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

4 bacon, slices chopped
1 small onion, chopped
1 medium leek, sliced (white and pale green parts only)
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 (14 1/2 ounce) cans low sodium chicken broth
1 1/4 cups split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary

Steps:

  • 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. Season soup to taste with salt and pepper.

Nutrition Facts : Calories 204.3, Fat 2.2, SaturatedFat 0.6, Sodium 100.2, Carbohydrate 32.9, Fiber 11.3, Sugar 5.3, Protein 16.1

ROSEMARY SPLIT PEA SOUP



Rosemary Split Pea Soup image

This is an old soup rcipe that I added rosemary to. I love rosemary. The fragrance is so soothing and healing. I think almost anything is better with rosemary.

Provided by Kathie Carr

Categories     Bean Soups

Time 1h35m

Number Of Ingredients 10

1 slice cooked ham, about 1/2 pound, leftover ok
2 Tbsp olive oil
1 large onion, chopped
2 large carrots, chopped
2 clove garlic, minced
4 can(s) (10 1/2 ounces each) chicken broth
1 1/2 c green split peas
2 bay leaves
2 tsp chopped fresh rosemary
1 pinch red pepper flakes, optional

Steps:

  • 1. Cut ham into small bite sized pieces. I don't like cubes but prefer a more shredded ham. You can cut or chop ham any way you like.
  • 2. Heat olive oil in a Dutch oven or soup pot. Stir in onion, leek, carrot, and garlic. Cook until the vegetables are soft, about 8 minutes. Add chicken broth. Stir in ham, split peas, bay leaves, and rosemary. If using red pepper flakes add now. Bring just to a boil. Immediately reduce heat to low and cover the pot. Simmer until peas are cooked, about 1 hour, stirring occasionally.

SPLIT PEA SOUP WITH ROSEMARY



Split Pea Soup with Rosemary image

The rosemary adds a distinctive flavor to this wonderful soup.

Provided by Cathy H.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

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 ½ cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

Steps:

  • 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.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g

BEST EVER SPLIT PEA



Best Ever Split Pea image

Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Provided by DOGLOVER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt

Steps:

  • In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g

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RECIPE: SPLIT PEA AND ROSEMARY SOUP – CLEVELAND CLINIC
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2020-10-21 Instructions. Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots and celery, and lightly sauté for about 5 minutes. Add the split …
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2021-02-16 If you love this Split Pea Soup Recipe, check out these other hearty soup recipes: ... Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour. 4. Remove ham hock from the soup…
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SPLIT PEA SOUP WITH ROSEMARY - RECIPE GIRL®
2020-09-28 Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; …
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5/5 (1)
Category Soup
Cuisine American
Calories 232 per serving
  • Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add the tomato paste and soy sauce; cook until the liquid evaporates, scraping the pan to loosen browned bits.
  • Drain the peas. Add the peas, 4 cups of water, and vegetable broth to the onion mixture; bring to a boil. Cover, and reduce the heat to medium-low; simmer 1 hour (or more-- until peas are tender), stirring often. Discard the bay leaf. Place half of the soup in a blender or food processor; process until smooth. Pour the pureéd soup into a bowl. Repeat the procedure with the remaining soup.
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ROSEMARY SPLIT-PEA SOUP - ULTIMATE DANIEL FAST
2010-01-14 Rosemary Split-Pea Soup. January 14, 2010 By Kristen Feola. Rosemary Split Pea Soup. This soup is just as thick and hearty just the regular version (minus the ham). However, my soup adds just enough rosemary to make it stand out in the split pea crowd. 5 from 4 votes. Print Recipe. Course Soup…
From ultimatedanielfast.com
5/5 (4)
Category Soup
Servings 6
Estimated Reading Time 1 min
  • Empty split peas in a colander, and rinse well. Sort through peas to remove any unwanted particles. Set aside. Heat olive oil in large saucepan or stockpot over medium heat. Add carrots and onions. Cook until onions are soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn't burn.
  • Add water or broth, peas, rosemary, bay leaf, and salt. Heat to boiling, and then reduce heat to low. Simmer 30 minutes with lid on and slightly tilted.
  • Remove peas and vegetables, and discard bay leaf. Transfer peas and vegetables to a food processor or blender. Process until smooth (you may need to do this in two batches, because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to saucepan. Cook 5 more minutes, and serve.


SPLIT PEA AND ROSEMARY SOUP - DR. HYMAN
2012-07-31 Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots, and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split …
From drhyman.com
Servings 6
Total Time 1 hr 5 mins
Estimated Reading Time 50 secs
Calories 182 per serving
  • Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots, and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender.
  • For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed, and add pepper to taste.
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SPLIT PEA SOUP WITH ROSEMARY RECIPE | MYRECIPES
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  • Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
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