There’s really not much to split pea soup. Especially when you cook it in the crock pot. In the past I have always made a vegetarian version but figured I’d go for a meat one this round. I used 4 slices of hickory smoked bacon from Whole Foods. Not sure why I went for a meat version other than to try something new. Plus bacon really does make split pea soup taste pretty delicious. And this is coming from me, a person who is not a bacon lover. I like to buy my beans from the bulk department so I can get just what I need but unfortunately the store was pretty much out of green split peas so I bought half green and half yellow. In terms of flavor this is no issue but I wanted a nice bright green soup instead of a murky pond water color. No worries though. I served this soup with some fresh avocado and a pressed grilled cheese slider. We ate half the batch and I froze the other half.
Split Pea Soup
- 1 lb split peas
- onion, chopped
- garlic, chopped
- smoked paprika
- 4 slices hickory smoked bacon (these slices were thick)
- 3 teaspoons Better Than Bouillon vegetable base
- 6 cups water
- Rinse split peas.
- Chop bacon into thin strips.
- Place all ingredients in crock pot and cook on low 6-8 hours until beans are tender and soup has thickened.