The Best Recipes: Split Pea Soup with Rosemary

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Split Pea Soup with Rosemary

"The rosemary adds a distinctive flavor to this wonderful soup."

Ingredients :

• 6 slices bacon, cut into 1 inch pieces
• 1 small onion, chopped
• 1 leek, thinly sliced
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 4 (10.5 ounce) cans chicken broth
• 1 1/2 cups green split peas
• 2 bay leaves
• 1 teaspoon chopped fresh rosemary

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H35M

• Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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