This post is sponsored in conjunction with National Slow Cooker Month. I received product samples from sponsor companies to aid in the creation of unique slow cooker recipes. Our amazingly generous sponsor, Camellia, recently gifted me with a bag of dried kidney beans, dried navy beans, and dried yellow split peas. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor.

With this slow cooker bacon and yellow split pea soup, you can have a warm, comforting, and extremely delicious dinner on the table in almost no time at all. It requires very little time and effort to put together, and as an added bonus, you’ll come home to a house that smells absolutely amazing. I mean, really, who doesn’t love the smell of bacon?

When I was growing up, there were basically two types of soup in our house; vegetable and chicken or turkey noodle soup. Sure, every once in a while another type of soup like ham and bean, canned clam chowder, or cream of potato might grace our table, but for the most part, it was almost always one of those two same soups we repeatedly endured. By the way, the cream of potato soup was usually when too much milk was mistakenly added to mashed potatoes. It happened more times than you might think would be possible, mainly due to the fact that my mom was never the best at measuring while cooking and baking. After reading that, some people might say, “Like mother, like daughter.” I only measure to give y’all an accurate recipe.

Anyway, that’s why now, I find it hard to believe that split pea soup was never a thing in our household. I mean, there aren’t really any offensive flavors in it for someone to hate. It’s really kind of simple, doesn’t require a whole lot of measuring, and is also pretty gosh darn delicious. I mean, come on, there’s usually bacon or ham in it, how can you not like that? Sadly, my mom’s not around anymore for me to ask why in the heck we never ate it as kids. Y’all, I can’t even begin to tell you how much I seriously miss that. I always enjoyed randomly calling her and asking her why we never had something growing up. You never quite knew what the answer would be. Perhaps it was because she was preoccupied with adding too much milk to the mashed potatoes.

Ingredients:

• 1 Pound Thick-Cut Bacon
• 1 Large Sweet Yellow Onion, Finely Diced
• 2 Garlic Cloves, Crushed
• 1 (16-oz.) Bag Yellow Split Peas, Rinsed & Drained
• 1 (32-oz.) Carton Low-Sodium Chicken Stock
• 2 Cups Whole Milk
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Paprika
• 3 Bay Leaves

Directions:

1. Dice the bacon into small pieces and then brown it in a large skillet over medium-high heat. Remove the bacon to a paper towel-lined plate; set aside.
2. From the skillet, remove all but 1-tablespoon of the bacon grease. Add the diced onion and cook on medium heat for 5 minutes or until translucent, stirring often.
3. Add the crushed garlic and cook for 1 minute, stirring constantly.
4. Place the onion and garlic mixture in a slow cooker along with the bacon and remaining soup ingredients.
5. Stir to combine and then cook on low for 8 hours.
6. Remove and discard the bay leaves before serving.

Suggestions:

• Make sure you get your bacon extremely crispy. It will add flavor, color, and texture to the soup.
• You can use any type of milk, half and half, or cream in this recipe. What you use will determine the richness of your soup. I used whole milk.
• When serving, garnish with a sprinkle of paprika, pepper, and salt.
• You may choose to add salt to this recipe, however, wait until serving. The bacon and chicken stock both contain sodium, and it is better to under-salt than to over-salt.

Improvements:

• Add hot sauce or crushed red pepper flakes to the soup.
• Serve garnished with grated cheese, chives, or additional crumbled bacon.
• Replace the bacon in this recipe with 2 cups of finely diced ham.
• Use green split peas instead of yellow split peas. Green split peas have a sweet flavor and yellow split peas have an earthy flavor.

Print

Yum

Slow Cooker Bacon & Yellow Split Pea Soup

Ingredients:

• 1 Pound Thick-Cut Bacon
• 1 Large Sweet Yellow Onion, Finely Diced
• 2 Garlic Cloves, Crushed
• 1 (16-oz.) Bag Yellow Split Peas, Rinsed & Drained
• 1 (32-oz.) Carton Low-Sodium Chicken Stock
• 2 Cups Whole Milk
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Paprika
• 3 Bay Leaves

Directions:

1. Dice the bacon into small pieces and then brown it in a large skillet over medium-high heat. Remove the bacon to a paper towel-lined plate; set aside.
2. From the skillet, remove all but 1-tablespoon of the bacon grease. Add the diced onion and cook on medium heat for 5 minutes or until translucent, stirring often.
3. Add the crushed garlic and cook for 1 minute, stirring constantly.
4. Place the onion and garlic mixture in a slow cooker along with the bacon and remaining soup ingredients.
5. Stir to combine and then cook on low for 8 hours.
6. Remove and discard the bay leaves before serving.

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