Description
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.
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 carrots, peeled and diced
- 3 ribs celery, diced
- 2 cloves garlic, minced
- ⅛ teaspoon ground black pepper
- 1 pinch red pepper flakes, or more to taste (Optional)
- 8 cups chicken broth
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until lightly browned
- about 5 minutes. Drain on paper towels.
- 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).
Prep Time: 25 mins
Cook Time: 8 hrs 5 mins
Total Time: 8 hrs 30 mins
Servings: 8