Rosemary Split Pea Soup
Makes 4-6 servings
- 6 slices low-sodium bacon, cut into 1-inch pieces
- 1 medium onion, chopped fine
- 1 leek, white part only, cleaned and rinsed, chopped fine
- 1 large carrot, diced fine
- 3 cloves garlic, sliced thin
- 5 cups chicken broth
- 1 1/2 cups green split peas (dry)
- 2 bay leaves
- 1 tsp chopped fresh rosemary
- Salt, to taste
- Put a heavy-bottom pot on medium heat. Add the bacon pieces and fry until crispy.
- Add the onion, leek, carrot, and garlic. Stir to coat with bacon fat and sweat the vegetables until soft (about 10 minutes), stirring often.
- Add broth and stir in the split peas, bay leaves, and rosemary.
- Bring to a boil, then reduce heat to low, and cover. Simmer about 1 hour, stirring occasionally, until peas are cooked and start to break down.
- Salt to taste
- This soup works exceptionally well with a nice cornbread. Put a block of cornbread into a shallow bowl and ladle the soup around the side.