Slow Cooker Split Pea Soup with Bacon and Hash Browns |
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Prep Time: 25 Minutes Cook Time: 485 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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:
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 |
Directions:
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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