Back to Rosemary Split Pea Soup

Print Options


Card Sizes


Rosemary Split Pea Soup Recipe

"This zesty soup is great served with warm rolls or French bread," says Diane Hixon of Niceville, Florida.
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Ladle half of the cooled soup into a blender or food processor; 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.