Pressure-Cooker English Pub Split Pea Soup
This family favorite 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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 4 cups water
- 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 7.58282681700872 g
- Cholesterol 0 mg
- Fat 0.144977383826791 g
- Fiber 1.24266502107669 g
- Protein 0.878901604615011 g
- Saturated Fat 0.0275358645854535 g
- Serving Size 1 1 servings (2 quarts). (195g)
- Sodium 26.6602924728551 mg
- Sugar 6.34016179593203 g
- Trans Fat 0.0834661963179413 g
- Calories 33 calories
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. Let pressure release naturally. , 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.
