Go Back

Slow Cooker Split Pea Soup with Bacon and Hash Browns

This slow cooker split pea soup recipe is made with frozen hash brown potatoes and bacon instead of ham. 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, it's a quick dinner for us. I add a sprinkle of red pepper flakes to spice it up a bit.
Print Recipe
Prep Time 25 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3085.1 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Skillet For browning bacon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Stirring Spoon Heat-resistant

Ingredients
  

Main

  • 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

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.

Notes

1. Render the bacon until truly crisp. This provides a crucial textural contrast and deep flavor. You can reserve a tablespoon of the rendered fat to briefly sauté your aromatics (onion, celery, carrots, garlic) before adding them to the slow cooker; this builds a more complex flavor base for the soup.2. Split peas can vary in cooking time; ensure they are fully tender. The hash browns will break down and contribute to the soup's natural thickening.3. Season judiciously. Bacon and chicken broth contribute significant salt. Always taste and adjust seasoning, especially pepper and red pepper flakes, right before serving. A touch of fresh parsley or chives at the end can brighten the dish.