Thursday, December 9, 2010

Split Pea Soup with Rosemary

Submitted by Rachel Mecham

I changed this recipe by using 2-3 carrots and no leek. I also used 1/2 tsp of dry rosemary instead of fresh rosemary. And for chicken broth, I used 5 bouillon cubes and 6 cups water.

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 1/2 cups green split peas

2 bay leaves

1 teaspoon chopped fresh rosemary

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.

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