Recipe by Barb1970
"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."
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split peas, rinsed
1/3 (20 ounce) package
frozen southern-style hash brown potatoes (such as Ore Ida®)
carrots, peeled and diced
ground black pepper
red pepper flakes, or more to taste
Great recipe for the crock pot. I used turkey ham instead of the bacon and opted to leave out the red pepper flakes because I don't like spice. I made this a "freezer meal" by dumping everything into a freezer bag (except the split peas) and put it in the freezer. I took the bag out of the freezer the night before crocking to thaw. The next morning I rinsed the split peas and placed them into the crock pot and poured the contents of the freezer bag on top. Turned the crock pot on low and went to work. Came home to a wonderful meal! Will definitely make more to keep in the freezer!
I followed the directions to a T. 12 hours after first turning it on - I still had crunchy peas. I added more liquid (though that didn't seem to really be an issue in the first place, but I thought it might help), and another 12 hours go by - CRUNCHY PEAS. I've turned the heat up on the crockpot to high, b/c I think that might be the only way to fix it. I don't want to waste the ingredients by throwing it out. It's useless as it is now, though. I had been keeping it on low b/c it was not being supervised (first, away from the house for 8 hours, then overnight while we slept). Now that I'll be home to watch it all day, I will see if high helps. If not - I may have to change my review to 1 star. I only gave it 2 so far b/c the flavor & idea of the soup is okay - the problem was execution.
Excellent combination of ingredients. We used ham instead of bacon, but plan to try with bacon!
Made it as is and loved it. Second time, I borrowed some inspiration from our favorite Indian restaurant. I reduced potatoes by half and substituted chopped cauliflower of about same size as hash browns. Additionally added cumin and curry powder. Yum, yum. Even better reheated.
This is the best soup recipe! My husband and I love it! I did make some slight variations. I sauteed the onion, garlic, celery, and carrots before putting in the crockpot. I also added extra garlic (I always add extra garlic to a recipe). And then added 1/2 tsp of smoked paprika and 1/2 tsp of cumin. We can't get enough of this!
Pretty good. I didn't have any bacon, so left it out, and meant to put in the potatoes but got sidetracked. Even so, it was a very hearty soup; probably doesn't need the potatoes and ham, but I bet it's good with it. My only note is the bacon probably adds salt and flavor; it was a tad on the bland side for me, but since I didn't add the bacon I figure that is my fault. I did have an interesting dilemma with the time frame; it was on all day on low but nowhere near done when I got home, so I jacked it up to high and it was done after two hours on high. So, for those who are having issues with lack of cooking, try different temps on your slow cooker. This makes loads of soup; we just finished it this week and made it earlier last week. Thanks for the recipe!
I literally just finished my first bowl of this soup, and wow!
I followed the recommendations of some reviewers, so this review may be slight misleading (sorry).
Some changes: instead of potatoes, I used cauliflower, instead of chicken broth, I used veggie broth, I pumped up the spices with cumin, garum masala, and tumeric, and blended 1/3 of the soup for a more creamy consistency (since I had no starch from the potatoes).
Also, Instead of adding the bacon at the beginning, I cooked the bacon in a skillet in the last hour and a half, separated the fat from the bacon, spooned a couple of teaspoons in the soup and used the crispy bacon bits as garnish for the end result.
It's atypical for me to use bacon at all in a meal, but it really made this dish something special. Never had a split pea soup so tasty, and I'm proud to say I made it!
This is almost identical to my recipe, but I have access to smoked ham hocks which are terrific, especially the second day. I'll put a 1 Kgm ham hock in and by the second day, all of the meat falls off and the marrow has leached out. Adds great flavour. Another variation is to use lentils instead of peas. More protein in lentils.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Split Pea Soup with Bacon and Hash Browns
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 30
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