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.

Step: 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.

Step: 2

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.

Step: 3

Cook on Low for 8 hours (or High for 6 hours).

Per Serving: 258 calories; protein 16.7g; carbohydrates 43g; fat 2.9g; cholesterol 5.1mg; sodium 156.3mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.