Slow Cooker Split Pea Soup with Bacon and Hash Browns recipe
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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 8 cups chicken broth
Nutrition Info
- 258.1 caloriescarbohydrate: 43 gcholesterol: 5.1 mgfat: 2.9 gfiber: 16.1 gprotein: 16.7 gsaturatedFat: 0.8 gservingSize: -sodium: 156.3 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Split Pea Soup with Bacon and Hash Browns
Directions
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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).