Split Pea Slow Cooker Soup - Julie

1/4 pound bacon, chopped

1 pound split peas, rinsed

1/3-20 ounce package frozen southern-style hash brown potatoes (such as Ore Ida)

1 onion, chopped

3 carrots, peeled and diced

3 ribs celery, diced

2 cloves garlic, minced

1/8 teaspoon ground black pepper

1 pinch red pepper flakes, or more to taste (optional)

8 cups chicken broth

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.

Here's what I do to make it vegetarian.
1. drop the bacon
2. change the chicken broth to vegetable broth
3. I also buy the hashbrowns from Whole Foods with no preservatives and check for the LEAST amount of salt.