Split Pea Soup with Rosemary

Split Pea Soup with Rosemary
Photo by Oxmoor House

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 2 cups chopped onion
  • 1 cup diced carrot
  • 1 bay leaf
  • 1 tablespoon low-sodium soy sauce
  • 1 cup diced carrot
  • + 25 more ingredients
    • ¼ cup chopped fresh parsley
    • 2 teaspoons olive oil, divided
    • 1 tablespoon minced garlic cloves, divided (about 3 cloves)
    • 2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth
    • 2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth
    • 1 tablespoon minced fresh rosemary, divided
    • 2 teaspoons olive oil, divided
    • 1 tablespoon low-sodium soy sauce
    • ¼ cup low-fat sour cream
    • 1 teaspoon paprika
    • ¼ cup chopped fresh parsley
    • 2 cups chopped onion
    • ¼ teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon paprika
    • 4 cups water
    • 1 teaspoon salt
    • 1 tablespoon tomato paste
    • ¼ cup low-fat sour cream
    • 1 ½ cups green split peas
    • 1 ½ cups green split peas
    • 1 tablespoon minced garlic cloves, divided (about 3 cloves)
    • 4 cups water
    • ¼ teaspoon black pepper
    • 1 tablespoon minced fresh rosemary, divided

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 tomat...

View full recipe at My Recipes

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