Slow Cooker Split Pea Soup with Bacon and Hash Browns

Slow Cooker Split Pea Soup with Bacon and Hash Browns

49
Barb1970 1

"I use bacon instead of ham and frozen hash brown potatoes in this pea soup. It's a good winter comfort food and smells wonderful while cooking. It freezes well, so when my husband and I are busy all day, its a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit. You can also cook whole bacon strips in the microwave until lightly browned. Transfer to paper towels and let cool; crush or tear into small pieces."

Ingredients

8 h 30 m {{adjustedServings}} servings 273 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1116 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
  2. Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
  3. Cook on Low for 8 hours (or High for 6 hours).
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Reviews

49
  1. 62 Ratings

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Great recipe for the crock pot. I used turkey ham instead of the bacon and opted to leave out the red pepper flakes because I don't like spice. I made this a "freezer meal" by dumping everythi...

I followed the directions to a T. 12 hours after first turning it on - I still had crunchy peas. I added more liquid (though that didn't seem to really be an issue in the first place, but I th...

Excellent combination of ingredients. We used ham instead of bacon, but plan to try with bacon!