Slow Cooker Split Pea Soup
Prep Time
15
Minutes
Cook Time:
360
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Calories | 387 |
|---|---|
| Sodium | 542.9mg |
| Dietary Fiber | 16.7g |
|---|---|
| Sugars | 5.8g |
| Protein | 25.6g |
Ingredients
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
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.
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