This is a hearty, stick-to-your-ribs kind of soup that will warm you right up on a chilly day. Make it ahead and freeze it in individual portions you always have something tasty and filling on hand.
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slice smoked bacon
can petite diced tomatoes
green split peas
sprig fresh thyme
Microwave the bacon slices on high for 3 minutes.
Meanwhile, in a 5- to 6-quart slow cooker, combine the tomatoes (including their juices), mustard, 5 cups water, and 1/2 teaspoon each salt and pepper.
Add the partially cooked bacon along with the split peas, garlic, carrots, celery, onion, and thyme and stir to combine. Cook, covered, until the vegetables are tender and the peas have broken down, 7 to 8 hours on low or 4 to 5 hours on high.
Remove and discard the bacon slices and thyme. Divide among bowls and top with croutons, bacon, and parsley, if desired.