Tonight is Back to School Night at our kids’ school. With my schedule of patients, and Mr. Currey needing to be at school until 4:30 or 5:00, this leaves little time for cooking and eating dinner before we dash back out the door. Luckily, when we planned out meals out for the week, we took this into account and planned for our favorite slow-cooker meal: split pea soup with bacon.
- 2.5 cups of dried split green peas
- 1/2 cup chopped fresh parsley
- 1 lb bacon
- 3 medium carrots – chopped
- 2 cups of mixed veggies – we used kale, green beans, and celery
- 8 cups broth
- 1 onion
- 1 Tbsp dried thyme
- Salt and Pepper to taste – add this at meal time, the broth and bacon may be enough
- Crisp your bacon, I prefer to do this on a cookie sheet in the oven. Lay out your bacon and cook in a 350 degree oven for 7 minutes, flip your bacon and cook for another 4 minutes.
- Chop your veggies and bacon.
- Throw everything into your slow cooker (we do this the night before and store it in the fridge for less fuss in the morning).
- I also add a couple Tbsp of bacon grease into the mix for added flavor.
- In the morning turn on your slow cooker to a setting that will cook the peas through by the time you are ready for dinner. I just tend to set it on high.
Hints for leftovers:
- This soup can turn into a spackle-like consistency after being stored in the refrigerator, just add more liquid when you reheat it and it makes a great lunch as well.
- If you and your family only eat about half of the soup, store it in the freezer to be enjoyed as dinner again sometime later the same month. We even take frozen leftovers as our camping meals all summer, it saves time and money.