Slow Cooker Split Pea Soup with Bacon and Hash Browns
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 ribs celery, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- ⅛ teaspoon ground black pepper
- 1 pinch red pepper flakes, or more to taste (Optional)
- 8 cups chicken broth
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Instructions
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.
- Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.
- Cook on Low for 8 hours or High for 6 hours.
Source
Original recipe: View Original