Description
Make cozy slow cooker split pea soup with bacon, veggies, and pantry staples. Thick, smoky, and effortlessly creamy.
Ingredients
Scale
- 1 pound dried split peas (rinsed and sorted)
- 6 slices thick-cut bacon (chopped, reserve half for topping)
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon apple cider vinegar (or white vinegar)
Instructions
- Cook chopped bacon in a skillet on medium heat until crisp. Remove half the bacon to paper towels to drain (for topping). Add the rest, along with about one tablespoon of the drippings, to the slow cooker.
- Add split peas to the bottom of the slow cooker. Top with the vegetables, garlic powder, salt, pepper, smoked paprika, thyme, and bay leaf. Pour in chicken broth, water, and vinegar.
- Cover and cook on Low for 8 hours or on High for 4–5 hours, stirring once or twice, until the peas are soft and the soup is thick.
- Remove bay leaf. Stir and taste for seasoning. Serve topped with the reserved crispy bacon and extra cracked pepper.
Notes
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 438
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 25 g
- Cholesterol: 20 mg