Split Pea Soup

January 4, 2012

This takes about 2 hours to cook. For every 2 cups of dry peas use 2 cups water (or chicken broth). You can add bacon or ham bone to the soup. Makes 4-6 servings.

  • 6 slices bacon, chopped 2″ long (or add a pinch smoked paprika for smokey flavor)
  • 1 1/2 large onions, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 8 Cups chicken broth
  • 1 3/4 cups dry split peas
  • 1/2 tsp dried rosemary or sprig of fresh
  • Salt & pepper to taste

Saute bacon in pan and save grease (optional) or if not using bacon: add some oil and saute onion, carrot and garlic until soften (about 6 minutes). Add broth, peas and rosemary, bring to a boil, reduce heat to low, cover and simmer about 2 hours. Stir occasionally. Remove lid for last  1/2 hour while simmering. When soup has reached desired consistency, add salt & pepper. You can use hand blender to puree soup a bit.


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