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Slow Cooker Split Pea Soup with Bacon and Hash Browns

4

390 min

Slow Cooker Split Pea Soup with Bacon and Hash Browns

Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 1

Time

390 min

Serving

8 persons

Calories

258

Rating

4.00★ (96)

Cuisine

Author: Victoria Buriak
This slow cooker split pea soup recipe is made with frozen hash brown potatoes and bacon instead of ham. 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, it's a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit.

Ingredients

  • bacon: 0.25 pound (chopped)
  • peas, rinsed: 1 pound (split)
  • frozen southern-style hash brown potatoes (such as Ore Ida): 0.33333 pack (20 ounce pack)
  • onion: 1 piece (chopped)
  • ribs celery: 3 piece (diced)
  • carrots: 3 piece (diced)
  • garlic: 2 clove (minced)
  • ground black pepper: 0.125 tsp
  • pinch red pepper flakes: 1 piece (to taste, optional)
  • chicken broth: 8 cups

Metric Conversion

Stages of cooking

Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 21
Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 32
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  1. Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.
    Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 2
  2. Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.
    Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 3
  3. Cook on Low for 8 hours or High for 6 hours.
    Slow Cooker Split Pea Soup with Bacon and Hash Browns Photo 4

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