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
| Servings | Prep Time | Cook Time |
| 8servings (2 quarts) | 15minutes | 5hours |
| Servings | Prep Time |
| 8servings (2 quarts) | 15minutes |
| Cook Time |
| 5hours |
Ingredients
- 1 meaty ham bone
- 1-1/3 cups dried green split peas rinsed
- 2 celery ribs chopped
- 1 large carrot chopped
- 1 sweet onion chopped
- 4 cups water
- 1 bottle (12 oz) light beer
- 1 tbsp prepared English mustard
- 1/2 cup 2% milk
- 1/4 cup minced fresh parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- Additional minced fresh parsley optional
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- 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.
- 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.
