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 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
Test Kitchen tip
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 ounces) light beer
- 1 tablespoon prepared English mustard
- 1/2 cup 2% milk
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- Additional minced fresh parsley, optional
Directions
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1Place 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.
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2Remove 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 the next 5 ingredients. If desired, top with additional minced parsley.
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