Split Pea and Rosemary Soup

Split Pea and Rosemary Soup

Wonderful aroma from this soup, you will love it when it’s on the stove cooking. The soup was perfect tonight, the rosemary, carrots and onions gave it a delicious taste!

5.0 from 1 reviews
Split Pea and Rosemary Soup
Recipe type: Appetiser or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon extra virgin-olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 cup carrots, diced
  • ½ cup celery, diced
  • 1 cup green split peas, rinsed
  • 6 cups water or vegetable stock
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon sea salt
  • 2 cups fresh peas
  • pepper to taste
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender. For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed and add pepper to taste.


Split Pea and Rosemary Soup — 2 Comments

  1. It does look delicious, especially in the bright red bowl. It deserves 5 stars on good looks alone!

    • Well, I was really shocked that this soup tastes as good as it does…I mean it’s so simple to make and the ingredients are simple also. No fuss but it hit the spot tonight! Thank you for your comment and for the time visiting my site!