Rosemary Split Pea Soup

Name: Rosemary Split Pea Soup
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 5
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 ribs celery ribs, finely chopped; 1 liters chicken broth; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 garlic clove, minced; 227 grams ground pork or turkey; 237 milliliters finely chopped onion; 0 teaspoons pepper; 1 teaspoon salt, optional; 237 milliliters dried split peas, rinsed

Rosemary Split Pea Soup might be a good recipe to expand your main course recipe box. This gluten free and primal recipe serves 5. One portion of this dish contains approximately 19g of protein, 18g of fat, and a total of 346 calories. If you have salt, peas, chicken broth, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender.

Ingredients you will need

Rosemary

Butter

Celery

Garlic

Onion

Equipment you will use

Dutch Oven

Add the broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft.

Ingredients you will need

Broth

Peas

Salt

Remove from the heat and allow to cool.

For meatballs, combine the pork, rosemary and pepper. Shape into 1/2-in. balls. In a large skillet, brown meatballs until no pink remains, about 5 minutes.

Ingredients you will need

Meatballs