Slow Cooker Split Pea Soup
Serves Up To:
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
Place ham hock in a 4-quart slow cooker. Add peas, celery, carrot, and onion.
Combine water, beer, and mustard in a bowl; pour over peas and vegetables. Cover slow cooker.
Cook peas on high until peas are tender and soup is thickened, about 5 hours.
Remove ham bone from soup. Cool slightly, trim away fat, and remove meat from bone. Discard fat and bone.
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.
Serve soup topped with minced parsley.
Made with these products:
Shelf Stable Unsweetened Original AlmondmilkView Product
Unsweetened Original AlmondmilkView Product
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