Recipe: Split Pea and Rosemary Soup

This recipe has simple ingredients yet is rich in flavor. The rosemary adds sweetness to the vegetables and split peas. A hint of olive oil does the rest. You can blend all or part of it if you like a smoother texture.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 Tablespoon Extra Virgin Olive Oil
1 Small Onion diced
2 Cloves Garlic chopped
1 Cup Carrots diced
1/2 Cup Celery diced
1 Cup Green Split Peas rinsed
6 Cups Water or Vegetable Stock
2 Tablespoons Fresh Rosemary chopped
1 Teaspoon Sea Salt
2 Cups Fresh Peas
Pepper to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots, and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender.
For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed, and add pepper to taste.
Consider serving with Spicy Roasted Squash.