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Recipe Instructions

Place the bacon bones, split peas and stock in a 6L slow cooker. Cover and cook on Low for 6 hours or until soup is very thick.

Twenty minutes before serving, preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper or foil.

Place the bacon rashers in a single layer on the prepared tray. Brush with 2 teaspoons maple syrup. Bake for 4 minutes. Turn bacon over and brush with the remaining maple syrup. Cook for a further 4 minutes or until golden. Transfer to a plate and set aside to cool (they will become crisp on cooling). Tear into large pieces.

Place bread slices on the tray. Cook for 2 minutes or until toasted. Turn over and top with cheese. Bake for 3 minutes or until the cheese has melted.

Remove the bacon bones from the soup and discard. Add the frozen peas and set aside for 5 minutes. Use a stick blender to blend until smooth.

Serve soup topped with cheesy bread, maple bacon, sour cream or cru00e8me frau00eeche and green shallot.

Recipe Ingredient

500g bacon bones

500g pkt green split peas

2L (8 cups) salt reduced chicken style liquid stock

8 (about 200g) streaky bacon rashers

27.00 gm maple syrup

4 thick slices sourdough bread

100g (1 cup) grated 4-cheese blend or coarsely grated mozzarella

450g (3 cups) frozen peas

Sour cream or cru00e8me fraiche, to serve

Sliced green shallot, to serve

Cook Time


Prep Time


Total Time



141.34 calories

15.0 grams fat

6.3 grams saturated fat

77.9 grams carbohydrates

14.7 grams sugar

38.8 grams protein

17.8 milligrams cholesterol

1.3 milligrams sodium



Slow, cooker, pea, bacon, soup, sour cream, cheese, winter, warmer, sourdough, midweek, meal


Topped with maple bacon and cheesy toast, this creamy slow-cooker pea soup will hit the hot spot every time.

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