This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: Slow Cooker Split Pea Soup with Bacon
Cold winter weather and hearty slow cooker soups are made for each other, don’t you think? When the temperatures get frosty, my mind turns to thick satisfying soups.
I realize living here in Phoenix I’ve become a cold weather wuss. I shiver just remembering the long, cold dark winters spent in the northeast and midwest, where my love of soup was born.
Classic Slow Cooker Ham Split Pea Soup is a longtime favorite. But I have Mom to thank for this Split Pea and Tomato Soup with Bacon, which caught her eye in the December 2013 issue of Woman’s Day.
This is a hearty, stick-to-your-ribs kind of soup perfect for a chilly day. And the split peas can take lots of hours of slow cooking to break down and become creamy, so it is a great choice when you are facing a long day.
We really enjoyed this low fat split pea soup with bacon and tomato, especially when scattered with croutons, crumbled bacon and chopped parsley, as the recipe suggests.
How Many Calories and WW Points in Slow Cooker Split Pea Soup with Bacon?
According to my calculations, each serving has just 174 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this Crock Pot Split Pea Tomato Soup with Bacon, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Split Pea Soup with Bacon Recipe
Equipment
Ingredients
- 4 thick slices smoked bacon, or turkey bacon
- 1 can (about 14 ounces) diced tomatoes with juices
- 2 tablespoons Dijon mustard
- 5 cups water
- Salt and pepper
- 1-1/2 cups green split peas
- 4 cloves garlic, finely chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup finely chopped onion
- 6 sprigs fresh thyme
- Croutons, chopped crisp bacon and chopped parsley, if desired, for serving
Instructions
- Microwave (affiliate link) the bacon slices on high for 3 minutes.
- In a large slow cooker (5- or 6-Quart), combine the tomatoes with their juices, mustard, water, and 1/2 teaspoon salt and pepper.
- Add the partially cooked slices of bacon along with the split peas, garlic, carrots, celery, onion and thyme. Stir well to combine.
- Cover and cook on LOW for 8 to 10 hours, until the peas have broken down and are tender.
- Remove and discard the bacon slices and thyme.
- Leave chunky or puree the soup to whatever consistency you like with a stick blender (affiliate link).
- Serve topped with croutons, chopped crisp bacon, and chopped parsley, if desired.
- Makes about 7 cups.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Woman’s Day
If you like slow cooker low fat split pea soup with bacon, you might also like
- A longtime family-favorite, Slow Cooker Ham Split Pea Soup is the ideal soup for using up leftover ham.
- A satisfying main dish meal, I lightened this Slow Cooker Cabbage with Chicken Apple Sausage by substituting chicken apple sausage for the kielbasa that was originally called for.
- Simply Filling Slow Cooker Simply Filling Bean Cabbage Soup is a favorite Zero Point soup that can be easily adapted with different beans.
- This 4 Point Split Pea Soup with Garlic Toasts from WeightWatchers is a complete meal when served with a simple tossed salad.
Good recipe but adapted to what I had. EX: Dried Thyme and had no bacon so used small diced hickory smoked sausage. I think SPAM in small cubes would do well also as an alternate.
Wow what a great variation on a split pea soup! I always make the “traditional” kind of split pea soup and will be giving this one a try this week! Thanks Martha!