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