Jun 05 2008
Riotous Rosemary Yellow Split Pea Soup
Riotous Rosemary Yellow Split Pea Soup
This soup sticks to your ribs and you won’t be disappointed in the rich flavor. Great for a full meal with a side green salad and a rich whole grain/seed bread from the bakery.
Ingredients
1 tablespoon extra virgin olive oil
6 slices bacon
1 yellow onion, chopped finely
1 carrot, chopped finely
2 stalks celery, chopped finely
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
5 cups chicken or vegetable stalk
2 ½ cups dried yellow split peas
salt and pepper to taste
Directions
Pour olive oil in a large soup pot. Place bacon in the pot and cook until crisp. Remove bacon and cool, then chop into small pieces and return to the pot. Add onion, carrot, celery, garlic, and rosemary. Cook until vegetables are tender. Pour chicken/vegetable broth into the pot. Add yellow split peas and bring pot contents to a boil. Reduce heat to a simmer and cover. Cook for about an hour or until peas are cooked. Stir occasionally. Serves 8.
