Rating: 4.5 stars 4.4
95 Ratings
  • 5 star values: 66
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 6

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.

Recipe Summary

prep:
25 mins
cook:
8 hrs 5 mins
total:
8 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.

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  • 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.

  • Cook on Low for 8 hours (or High for 6 hours).

Nutrition Facts

258 calories; protein 16.7g; carbohydrates 43g; fat 2.9g; cholesterol 5.1mg; sodium 156.3mg. Full Nutrition
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