English Pub Split Pea Soup

“This family favourite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to “soup’s on.” Finish it with more milk if you like your soup a bit thinner.” —Judy Batson, Tampa, Florida

English Pub Split Pea SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings (2 quarts) 15minutes 5hours
Servings Prep Time
8servings (2 quarts) 15minutes
Cook Time
Portions: servings (2 quarts)
Portions: servings (2 quarts)
  1. Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender.
  2. 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 to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Recipe Notes

Test Kitchen tip

  • For a less chunky soup, puree in batches in a blender or food processor.
  • We used Colman's prepared mustard when testing this recipe. If you can't find English mustard, horseradish mustard is a good substitute.

Nutrition Facts
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein.

Diabetic Exchanges: 1-1/2 starch, 1 lean meat.