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

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.