Slow Cooker Split Pea Soup with Bacon and Hash Browns
Description
This slow cooker split pea soup recipe features hash brown potatoes and bacon (instead of ham) simmered with veggies for a hearty and filling meal.
Ingredients
•
1/4 pound bacon, chopped
•
1 pound split peas, rinsed
•
1/3 (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
•
1/8 teaspoon ground black pepper
•
1 pinch red pepper flakes, or more to taste
•
8 cups chicken broth
Directions
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.
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.
3
Cook on Low for 8 hours or High for 6 hours.