Pressure-Cooker English Pub Split Pea Soup
“This family favourite is the same recipe my grandmother used. Now with the magic of today’s appliances, I can spend 15 minutes putting it together, walk away for a bit and then it’s ‘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 | 15minutes + releasing |
| Servings | Prep Time |
| 8servings (2 quarts) | 15minutes |
| Cook Time |
| 15minutes + releasing |
Ingredients
- 1 meaty ham bone
- 4 cups water
- 1 bottle light beer 12 ounces
- 1-1/3 cups dried green split peas rinsed
- 2 celery ribs chopped
- 1 large carrot chopped
- 1 sweet onion chopped
- 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
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure.
- 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 pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
- We used Colman's prepared mustard when testing this recipe. If you can't find English mustard, horseradish mustard is a good substitute.
Recipe Notes
Nutrition Facts
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fibre), 9g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
