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Rosemary Split Pea Soup

"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
  • Makes
    5 servings

Ingredients

  • 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
  • MEATBALLS
  • 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

Directions

  • 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; puree. Return soup to the kettle along with the meatballs and heat through.

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Reviews

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Average Rating:
  • saw-whet
    Apr 12, 2013

    Good recipe.