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Rosemary Split Pea Soup

 Rosemary Split Pea Soup
"This zesty soup is great served with warm rolls or French bread," says Diane Hixon of Niceville, Florida.
5 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 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
  • 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


  • 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;

2 of 2

Rosemary Split Pea Soup (continued)

Directions (continued)

  • puree. Return soup to the kettle along with the meatballs and heat
  • through. Yield: 5 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with margarine and ground turkey and without added salt) equals 2 lean meat, 2 starch, 1 vegetable, 1/2 fat; also, 359 calories, 1,064 mg sodium, 24 mg cholesterol, 37 gm carbohydrate, 26 gm protein, 13 gm fat.