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Steps
1
In 3 1/2- to 4-quart slow cooker, mix all ingredients.
2
Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
3
Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.
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Crumbling the needle-like rosemary leaves will release their pungent flavor and make them less prominent in the dish. Save your fingers by chopping or crushing the leaves on a cutting board or with a mortar and pestle.
Dried green split peas can be used for the yellow.
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