READY IN 8+ hrs

Slow Cooker Split Pea Soup with Bacon and Hash Browns

Read Reviews (26)

"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." — Barb1970

Directions

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).

Kitchen-Friendly View

PREP 25 mins
COOK 8 hrs 5 mins
READY IN 8 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2012

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!

—lulubean

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Most Helpful Critical Review

Oct 27, 2012

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.

—SilverXeno

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32 Ratings

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Oct 12, 2012

Excellent combination of ingredients. We used ham instead of bacon, but plan to try with bacon!

—joy-of-jesus-smileymom

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Nov 11, 2012

Good stuff! A hearty split pea soup. Substituted Roasted Red Pepper & Spinach Sausage for the bacon. Other than that change, made as written. After trying some, we wanted a more creamy texture, and decided to gently blend it in a Vitamix (#1 setting for about a minute). When made again, we will add some seasoning beyond black pepper to satisfy our taste preference. The combination of hash browns and mild heat from the red pepper flakes sets this split pea soup apart from most others. This is a very simple recipe, and aided by the convenience of a slow cooker.

—ConkyJoe

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Oct 25, 2012

Exceptional! This is the only split pea soup recipe i'll use from now on. Instead of beacon, I used cubed ham (available in most grocery stores). Browned the ham and the vegis in olive oil before adding to the slow cooker. Added two additional cups of bouillon. My husband asked for seconds! I can't ask for more : )

—STRUDELQUEEN

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Oct 14, 2012

Excellent soup! Love the addition of the potatoes. This will be made often!!

—lisa

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Mar 23, 2013

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.

—eck

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Jan 23, 2013

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!

—pomplemousse

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Nutrition

Calories
273 kcal
14%

Carbohydrates
44 g
14%

Cholesterol
10 mg
3%

Fat
3.4 g
5%

Fiber
16.1 g
64%

Protein
17.7 g
35%

Sodium
1116 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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: 273
Calories from Fat: 30

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 0.8g 4 %
Cholesterol 10mg 3 %
Sodium 1116mg 45 %
** Potassium 811mg 23 %
Total Carbohydrates 44g 14 %
Dietary Fiber 16.1g 64 %
Protein 17.7g 35 %
Sugars 7.6g
Vitamin A 81 %
Vitamin C 11 %
Calcium 7 %
Iron 30 %
** Thiamin 51 %
** Niacin 46 %
** Vitamin B6 13 %
** Magnesium 27 %
** Folate 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.