Slow Cooker Split Pea with Bacon Soup is everything you expect from this classic dish made easy with the help of the crockpot.
With a new year right around the corner, just about everyone I know is ready to shift their focus away from cookies and re-prioritize healthy eating. We all know what we should be eating – whole grains, lean proteins, leafy greens… you know the drill. So what’s stopping us?
Turns out: TIME! In fact, I recently polled my Facebook fans asking, “What is your biggest challenge when it comes to healthy cooking?” Two answers came back loud and clear: lack of time and a lack of easy (and delicious!) slow cooker recipes.
Ask and you shall receive, my friends. Slow Cooker Split Pea Soup with Bacon comes together in a matter of minutes and pretty much cooks itself.
Want to save even more time? Make a double batch and save for busy weekday lunches or pop in the freezer for another day.
By taking a few minutes at the beginning of your day to throw this soup in the slow cooker, you will be rewarded with a hearty, satisfying soup packed with the protein, fiber, and nutrients your body craves. No red and green sprinkles required.
Your spoon is waiting.
Slow Cooker Split Pea and Bacon Soup
- 2 slices bacon (sliced into thin strips)
- 1 medium onion (diced)
- 2 celery stalks (diced)
- 2 carrots (diced)
- 1 cup split green peas (uncooked)
- 1 teaspoon thyme
- 2 leaves bay
- 4 cups chicken broth (low sodium)
- 3 cups water
- 1/4 cup chopped fresh parsley (optional garnish)
- salt and pepper to taste
- Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
- In a slow cooker, add all remaining ingredients including the cooked bacon.
- Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.