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

Beefy Sweet Potato Soup
English Pub Split Pea Soup
Beefy Sweet Potato Soup
Servings Prep Time Cook Time
8servings (2 quarts) 15minutes 5hours
Servings Prep Time
8servings (2 quarts) 15minutes
Cook Time
5hours
Ingredients
Portions: servings (2 quarts)
Units:
Ingredients
Portions: servings (2 quarts)
Units:
Instructions
  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.