Slow Cooker Split Pea Soup with Bacon and Hash Browns

Slow Cooker Split Pea Soup with Bacon and Hash Browns
  • 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 carrots, peeled and diced
  • 3 ribs celery, diced
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1 pinch red pepper flakes, or more to taste (optional)
  • 8 cups chicken broth


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

04/08/2017
Slow Cooker Split Pea Soup with Bacon and Hash Browns, recipe PT15M PT1H 5 455 calories

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