English Pub Split Pea Soup
This family favorite 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 5 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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 4 cups water
- minced fresh parsley optional
- 1/2 cup 2% milk
- 1 large carrot chopped
- 1/4 cup minced fresh parsley
- 2 celery ribs chopped
- 1 sweet onion chopped
- 1 bottle (12 ounces) light beer
- 1 meaty ham bone
- 1-1/3 cups dried green split peas rinsed
- 1 tablespoon prepared english mustard
- Carbohydrate 4.45901431700872 g
- Cholesterol 0 mg
- Fat 0.111877383826791 g
- Fiber 0.870290030941261 g
- Protein 0.547901604615011 g
- Saturated Fat 0.0275358645854535 g
- Serving Size 1 1 servings (2 quarts) (195g)
- Sodium 28.0902924768621 mg
- Sugar 3.58872428606746 g
- Trans Fat 0.0503661963179413 g
- Calories 20 calories
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-size pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with minced parsley.
