Slow Cooker Split Pea Soup with Bacon and Hash Browns

Name: Slow Cooker Split Pea Soup with Bacon and Hash Browns
Total time: 365 min
Yield: 8 Servings
Ingredients: 🥓 ¼ pound bacon, chopped; 1 pound split peas, rinsed; 🥔 ⅓ (20 ounce) package frozen southern-style hash brown potatoes (such as Ore Ida); 🧅 1 onion, chopped; 3 ribs celery, diced; 🥕 3 carrots, peeled and diced; 🧄 2 cloves garlic, minced; 🧂 ⅛ teaspoon ground black pepper; 1 pinch red pepper flakes, or more to taste (Optional); 8 cups chicken broth

Cost $15, save $10

Source: Recommended by CookPal

365 Min
8 Servings
$15

Slow Cooker Split Pea Soup with Bacon and Hash Browns

Cost $15, save $10

Source: Recommended by CookPal

365 Min
8 Servings
$15

INGREDIENTS

Protein
- 🥓 ¼ pound bacon, chopped
Legumes
- 1 pound split peas, rinsed
Vegetables
- 🥔 ⅓ (20 ounce) package frozen southern-style hash brown potatoes (such as Ore Ida)
- 🧅 1 onion, chopped
- 3 ribs celery, diced
- 🥕 3 carrots, peeled and diced
- 🧄 2 cloves garlic, minced
Seasoning
- 🧂 ⅛ teaspoon ground black pepper
- 1 pinch red pepper flakes, or more to taste (Optional)
Liquids
- 8 cups chicken broth

STEPS

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.

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.

Cook on Low for 8 hours or High for 6 hours.

NUTRIENTS

Per 1 serving

🔥

258

Calories

17
Protein
43
Carbs
3
Fats

💡 For a spicier soup, adjust the amount of red pepper flakes to your preference.This soup freezes well—store leftovers in individual airtight containers for easy reheating.For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.