Split Pea Soup with Rosemary

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I love to make this Split Pea Soup on chilly days!

split pea soup in white bowls

If you’re looking for a warm and totally comforting meal to make for dinner, this is it. Leftovers for lunch the next day are perfect. This is a thick textured soup flavored with rosemary. It’s Weight Watchers friendly, so it’s a nice and light soup too. I like to add chunks of ham when I make it because that’s what my Mom did when she made this soup when I was growing up. It’s a delicious addition!

ingredients for split pea soup displayed in bowls

How to make Split Pea Soup:

Dried split peas and water are added to a sautéed onion and carrot mixture that has been doctored-up with some flavorful ingredients. That’ll simmer for an hour or so until the peas are tender. At that point, the soup mixture is puréed in a blender or food processor.

pot of split pea soup

The puréed soup is added back to the pan. An herbed spice mixture is then swirled in, and it’s ready to serve and garnish!

pot of split pea soup ladled out

What kind of peas are best for making split pea soup?

You’re going to locate the peas you need for split pea soup in your soup aisle. Split peas come in green and yellow varieties. Green split peas are sweeter than the yellow variety. They are most commonly used in split pea soup, and the green ones are the peas you’ll use in this recipe. Look for dried green split peas sold in a bag.

split pea soup in white bowls

Garnishing this soup:

I think we can all agree that split pea soup is not a gorgeous soup. It’s so good though, so we have to overlook that! Swirl in some sour cream just before serving. Sprinkle a little freshly chopped parsley to pretty things up. 

split pea soup in white bowls

Make some of this Split Pea Soup for tonight’s dinner, and serve it with a crusty loaf of bread and a side salad. Enjoy!

Here are a few more soup recipes you might like to try:

split pea soup in white bowls
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5 from 1 vote

Split Pea Soup with Rosemary

Such a flavorful and comforting soup!
2 3 2
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 6 servings
Calories 232kcal
Course Soup
Cuisine American
Keyword rosemary, soup, split pea

Ingredients

  • cups green split peas
  • 2 teaspoons extra virgin olive oil, divided
  • 2 cups chopped onion
  • 1 cup diced carrot
  • 1 whole bay leaf
  • 3 teaspoons minced garlic, divided
  • 3 teaspoons minced fresh rosemary, divided
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon low-sodium soy sauce
  • 4 cups water
  • One 14.5-ounce can vegetable broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup light sour cream

Instructions

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

Notes

  • *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of vegetable broth and soy sauce that are known to be GF.
  • *Add cubed ham if desired.

Nutrition

Serving: 1serving (1 cup + 2 tps. sour cream) | Calories: 232kcal | Carbohydrates: 39g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 151mg | Potassium: 704mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4095IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3mg | Blue WW Smartpoints: 2 | Green WW Smartpoints: 3 | Purple WW Smartpoints: 2
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Lori Lange of Recipe Girl

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Comments

  • Kimberly wrote:

    Thanks so much for including my German Potato Soup, Lori, and your split pea soup looks and sounds absolutely delicious! <3