Print Version of Split Pea Soup with Rosemary

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Split Pea Soup with Rosemary

A delightful vegetarian version of Split Pea Soup...

1½ cups		green split peas
2 tsp		olive oil, divided
2 cups		chopped onion
1 cup		diced carrot
1 whole		bay leaf
1 Tbs		minced garlic cloves, divided (about 3 cloves)
1 Tbs		minced fresh rosemary, divided
1 tsp		paprika
¼ tsp		black pepper
1 Tbs		tomato paste
1 Tbs		low-sodium soy sauce
4 cups		water
One 14.5oz.		can vegetable broth
¼ cup		chopped fresh parsley
¼ cup		low fat sour cream

1	Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
2	Drain peas. Add peas, 4 cups water, and vegetable broth to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.
3	Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Servings: 6

Yield: Serving Size: 1 cup soup & 2 tsp. sour cream

Nutrition Facts

Cooking Tips

*Add cubed ham if desired.

Recipe Source

Revised from Cooking Light