Split Pea Soup with Rosemary recipe
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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 ½ cups green split peas 2 bay leaves 1 teaspoon chopped fresh rosemary
Nutrition Info
- 252.8 caloriescarbohydrate: 35.5 gcholesterol: 15.1 mgfat: 5 gfiber: 13.4 gprotein: 17 gsaturatedFat: 1.4 gservingSize: -sodium: 1194.8 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Split Pea Soup with Rosemary
Directions
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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.