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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Split Pea Soup with Bacon and Rosemary Recipe

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This recipe for Split Pea Soup with Bacon and Rosemary is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bacon slices, chopped
1 small onion, chopped
1 medium leek, pale green and white parts, chopped
1 large carrot, peeled and chopped
2 cloves garlice, minced
4 x 14˝ oz. cans low salt chicken broth
2˝ c. green split peas, rinsed
2 bay leaves
1 T. fresh rosemary, minced or 1 tsp dried, crushed
Salt and pepper
Directions:
Directions:
1. Sauté bacon in a heavy stock pot until crisp. Remove, drain and set aside.
2. In the same pan, sauté onions, leeks, carrots, and garlic until soft, about 6 minutes.
3. Add broth, peas, bay leaves, rosemary and bacon. Bring to boil.
4. Reduce heat to low, cover and simmer until peas are tender and creamy, about 2 hours.
5. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Another great soup for the freezer. I usually double this recipe. You can substitute left over ham for the bacon.

 

 

 

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