Slow Cooker Split Pea Soup with Bacon and Hash Browns

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.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 258 Calories

Ingredients

• 1 onion, chopped
• ⅛ teaspoon ground black pepper
• 2 cloves garlic, minced
• 8 cups chicken broth
• ¼ pound bacon, chopped
• 3 carrots, peeled and diced
• 3 ribs celery, diced
• 1 pound split peas, rinsed
• 1 pinch red pepper flakes, or more to taste (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 3

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