Split Pea Soup with Rosemary

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.8
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.3 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Split Pea Soup with Rosemary calories by ingredient
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Number of Servings: 6


    1.5 cups green split peas
    2 tsp olive oil, divided
    2 cups chopped onion
    1 cup diced carrot
    1 bay leaf
    1 Tbs minced garlic, divided
    1 tsp paprika
    1/4 tsp black pepper
    1 Tbs tomato paste
    1 Tbs low sodium soy sauce
    4 cups water
    1 (14 oz) can vegetable broth


1. Sort and wash peas. Place peas in a saucepan. Cover with water to 2 inches above peas; set aside. Heat 1 tsp oil in a dutch oven over medium-high heat. Add onion, carrot, and bay leaf, and saute 5 minute, stirring frequently. Add 2 tsp garlic, 1 tsp rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce, and cook until liquid evaporates, scraping pan to loosen browned bits.

2. Drain peas. Add peas, 4 cups water, and 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 a blender or food processor; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup.

3. Combine remaining 1 tsp oil, remaining 1 tsp garlic, remaining 2 tsp rosemary; stir into soup.

Ladle soup into 6 individual bowls (serving size about 1 cup)

Number of Servings: 6

Recipe submitted by SparkPeople user AURIANNE67.

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