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8. Split Pea Soup w/Rosemary

Ingredients

1 1/2 cups green split peas

2 teaspoons olive oil, divided

2 cups chopped onion

1 cup diced carrot

1 bay leaf

1 tablespoon minced garlic cloves, divided (about 3 cloves)

1 tablespoon minced fresh rosemary, divided

1 teaspoon paprika

1/4 teaspoon black pepper

1 tablespoon tomato paste

1 tablespoon low-sodium soy sauce

4 cups water

1 (14 1/2-ounce) can vegetable broth

1/4 cup chopped fresh parsley

1/4 cup low-fat sour cream

Directions

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 tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits. Drain peas. Add peas, 4 cups water and vegetable broth to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Pureé soup and set aside. Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

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