St Patricks Day Low Fat Slow Cooker Split Pea Soup With Bacon Food

CROCKPOT SPLIT PEA SOUP

Steps:

• Rinse peas and drain well.
• Combine all ingredients except parsley in a 6qt slow cooker.
• Cover and cook on high for 4-5 hours or on low 8 hours.
• Discard bay leaf. Stir in parsley and season with salt and pepper to taste.

SLOW COOKER SPLIT PEA SOUP WITH BACON AND HASH BROWNS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
• 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.
• Cook on Low for 8 hours (or High for 6 hours).

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW COOKER SPLIT PEA AND BACON SOUP

Steps:

• 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.

VEGETARIAN SLOW COOKER SPLIT PEA SOUP

Steps:

• Layer ingredients in order listed above. Do not stir
• Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
• Remove bay leaf and garlic (if it has held together) before serving.

JOE'S SPLIT PEA, BACON, HAM & POTATO SOUP

Steps:

• Rinse peas in a colandar and set aside.
• Medium chop red onion, celery, and green pepper, and cut bacon into small pieces.
• Add the bacon to a large soup pot, and render the bacon, on medium high heat, until crispy. Add onions, celery and green pepper to the bacon and bacon fat, and cook until onions are translucent. Add garlic and cook for 1 minute more. Add the bay leaves, marjoram, black pepper, peas, water and bouillon granules and stir well. Add the ham bone and bring the soup to a boil. Reduce heat and simmer for 1-1/2 hours (90 minutes), stirring occasionally.
• Remove the ham bone and allow to cool. Meanwhile, cut up the potatoes into bite sized pieces and add to the soup pot. If soup if too thick, add additional water. Remove any remaining ham from the ham bone, cut the ham into bite sized pieces, and return to the soup pot. Check the soup pot for large pieces of ham, hunks of fat, etc. Cut up the ham, and remove the hunks of fat. Continue to simmer for 30 to 45 minutes, or until the potatoes are fork tender.
• Serve and enjoy.

PARISIAN SPLIT PEA SOUP WITH BACON AND CROUTONS

Steps:

• Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
• Bake, stirring occasionally, until lightly toasted, about 10 minutes.
• Remove and let cool completely; use immediately or store in plastic bag at room temperature.
• Soup-rinse the split peas and drain them in a colander.
• Discard any shriveled peas.
• In a large skillet, cook the bacon, turning, until crisp on both sides.
• Remove the bacon, but leave the fat in the pan.
• Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
• Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
• Scrape the vegetables into a large slow cooker.
• Add in the split peas, herbs, broth, and salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the peas are tender.
• Cool slightly.
• Discard the bay leaf.
• Transfer to a blender, puree until smooth, and reheat if necessary.
• Taste for seasoning and adjust.
• Serve hot, sprinkled with the bacon and croutons.

BATON TWIRLING'S SLOW COOKER SPLIT PEA SOUP

Steps:

• Remove congealed surface fat from cooking liquid and discard.
• If you don't have cooking liquid from Baton Twirling's Slow Cooker Cottage Roll recipe, leave it out and substitute any kind of stock or water.
• While chopping vegetables, heat liquid in saucepan or microwave a few minutes until warm.
• Pour liquid into slow cooker along with peas, carrots, celery, onion, thyme and pepper.
• Add cooking liquid or any kind of stock or water to within 2 inches of top of slow cooker.
• Stir, cover and cook on low setting 10 to 12 hours or until peas and vegetables are soft.
• In food processor or blender, purée soup in batches until smooth.
• If necessary, return to slow cooker to heat to serving temperature (or on stove in saucepan or in microwave).
• Add diced cottage roll, if using, to soup before heating.
• Season to taste with salt and pepper.

GREEN SPLIT PEA AND BACON SOUP

Steps:

• Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
• Add peas and stir to coat.
• Add stock and cold water and bring to the boil.
• Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
• Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
• Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
• While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
• Transfer to a plate lined with paper towel and drain.
• Crumble into pieces.
• Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

SLOW COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 5 qt slow cooker, then add ham.
• Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
• Pull meat from bones, using 2 forks; discard bones and skin.
• Stir ham into soup.
• Stir well before serving.

ST. PATRICK'S DAY LOW FAT SLOW COOKER SPLIT PEA SOUP WITH BACON

Steps:

• 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.