Slow Cooker Split Pea Soup with Bacon and Hash Browns Best Family Recipes With Bacon
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Slow Cooker Split Pea Soup with Bacon and Hash Browns |
"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 :
- 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
Instructions :
Prep : 25M | Cook : 8M | Ready in : 8H30M |
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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).
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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