Split Pea Soup With Rosemary

• 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 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup low-fat sour cream

1. 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; saute 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.
2. Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt 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 blender or food processor; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup.
3. 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.
4. Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

green split peas, olive oil, onion, carrot, bay leaf, garlic, fresh rosemary, paprika, black pepper, tomato paste, soy sauce, water, salt, parsley, lowfat sour cream

Taken from www.myrecipes.com/recipe/split-pea-soup-with-rosemary (may not work)