St. Patrick's Day Low Fat Slow Cooker Split Pea Soup With Bacon

READY IN: 6hrs 10mins
SERVES: 10-12
YIELD: 12 Cups


  • 2
    (16 ounce) packages dried split peas
  • 4 13
    ounces bacon, Hormel 50% less fat real crumbles
  • 1
    small white onion, or, half of a large white onion finely chopped
  • 2
    cups carrots, sliced or coarse chopped
  • 11
    cups water
  • 3
    tablespoons salt (optional)


  • 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.
  • (NOTES)
  • #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.