Slow Cooker Split Pea Soup

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber16.7g


  • 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® Shelf Stable 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


  1. 1

    Place ham hock in a 4-quart slow cooker. Add peas, celery, carrot, and onion.

  2. 2

    Combine water, beer, and mustard in a bowl; pour over peas and vegetables. Cover slow cooker.

  3. 3

    Cook peas on high until peas are tender and soup is thickened, about 5 hours.

  4. 4

    Remove ham bone from soup. Cool slightly, trim away fat, and remove meat from bone. Discard fat and bone.

  5. 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. 6

    Serve soup topped with minced parsley.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

View Product
Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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