Slow Cooker Split Pea Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 3/21/2023

Warm split pea soup made from scratch in a slow cooker is a great way to keep warm on cold weeknights. Almond milk adds creaminess, beer and mustard add a bit of flavor, and celery and carrots add texture to this soup that is dairy-free.

6 hours 15 mins Prep: 15 mins Cook: 6 hours
Serves: 8 Save

Ingredients (13)

  • 1 ham hock
  • 2 2/3 cups dried green split peas, rinsed
  • 4 celery ribs, chopped
  • 2 large carrot, chopped
  • 2 sweet onion, chopped
  • 8 cups water
  • 2 (12-ounce) bottle light beer
  • 2 tablespoon prepared English mustard
  • 1 cup Almond Breeze® Unsweetened Original Almondmilk
  • 1 cup minced fresh parsley, plus more for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Place ham hock in a 4-quart slow cooker. Add peas, celery, carrot, and onion.
  2. Combine water, beer, and mustard in a bowl; pour over peas and vegetables. Cover slow cooker.
  3. Cook peas on high until peas are tender and soup is thickened, about 5 hours.
  4. Remove ham bone from soup. Cool slightly, trim away fat, and remove meat from bone. Discard fat and bone.
  5. Cut meat into bite-sized pieces. Return meat to the slow cooker; stir in almond milk, parsley, salt, black pepper, and nutmeg and cook for 1 hour.
  6. Serve soup topped with minced parsley.