English Pub Split Pea Soup

This family favorite is the same basic recipe my grandmother used years ago, but I have adapted it for today’s convenient appliances. Now I can spend just 15 minutes doing the prep, walk away for a bit and then the soup’s on! Finish it with more milk if you like your soup a bit thinner.

—Judy Batson, Tampa, FL

• 1 meaty ham bone
• 1 ⅓ cups dried green split peas, rinsed
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1 sweet onion, chopped
• 4 cups water
• 1 bottle (12 oz.) light beer
• 1 Tbsp. prepared English mustard
• ½ cup 2% milk
• ¼ cup minced fresh parsley
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. ground nutmeg
• Additional minced fresh parsley, optional

Fast

Prep: 15 min. • Cook: 15 min. + releasing • Makes: 8 servings

1. 1. Place ham bone in a 6-qt. electric pressure cooker. Add peas, celery, carrot, onion, water, beer 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.
2. 2. Remove the ham bone from the 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 the remaining ingredients. If desired, top with additional minced parsley.

Slow

Prep: 15 min. • Cook: 5 hours • Makes: 8 servings

1. 1. Place the ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and sweet onion. Combine water, beer and mustard; pour over the vegetables. Cook, covered, on high 5-6 hours or until peas are tender.
2. 2. Remove the ham bone from the 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.

1 cup: 141 cal., 1g fat (0 sat. fat), 1mg chol., 193mg sod., 25g carb. (6g sugars, 9g fiber), 9g pro. Diabetic exchanges: 1 ½ starch, 1 lean meat.

TIP

We used Colman’s prepared mustard when testing this recipe. If you can’t find English mustard, horseradish mustard is always a good substitute.