Prep 10 mins
Cook 6 hrs
Some might say this is a generic split pea recipe but it's easy and cheap and since I made it on St. Patrick's day that's what I'm calling it. It just happens to be green too. This is also a great recipe if you're feeding a family or you want to have soup on hand later in the week or to keep in the freezer. It's low fat because the crumbled bacon used was 50% leaner than cooked bacon and it's the only fat component in the dish.
- In a crock pot/slow cooker, combine water, carrots and onion and cook on high till carrots bite easily but are not soft. (About 2.5 to 3 hours).
- Empty the dry peas into a strainer and inspect for stones or other unwanted items. Rinse with cold water and empty into crock pot with bay leaves and salt. Cook on high for two hours.
- Empty bag of real crumbled bacon into mix and cook at additional hour.
- Serve hot.
- #1. Cooking the peas for at least three hours on high in a crock pot creates it's own creaminess and I do not recommend adding dairy to this recipe at all. Since I like my peas with a bite that matches the consistency of the bacon, I cut the heat after three hours. But if you like your pea soup more smooth, cook an additional hour or two.
- #2. You can omit the salt from the recipe as the bacon will add enough sodium to the recipe, but I think the salt highlights the sweetness of the peas and carrots.
- #3. You could omit the bacon to make it completely Non-Fat, but I don't think it would taste as good.