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Slow Cooker Split Pea Soup with Bacon and Hash Browns Recipe

Recipe by: Barb1970

"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."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook8 h 5 m
Ready In8 h 30 m

1Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
2Place 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.
3Cook on Low for 8 hours (or High for 6 hours).

Footnotes

Easy Cleanup
Try using a liner in your slow cooker for easier cleanup

Ingredients

8 servings
273 cals

1/4 pound bacon, chopped
1 pound split peas, rinsed
1/3 (20 ounce) package frozen southern-style hash brown potatoes (such as Ore Ida®)
1 onion, chopped
3 carrots, peeled and diced
3 ribs celery, diced
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1 pinch red pepper flakes, or more to taste (optional)
8 cups chicken broth