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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
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    8 servings (2 quarts)


  • 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


  • 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-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

Test Kitchen tip
  • For a less chunky soup, puree in batches in a blender or food processor.
  • We used Colman's prepared mustard when testing this recipe. If you can't find English mustard, horseradish mustard is a good substitute.
  • Nutrition Facts
    1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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    Average Rating:
    • Suzy
      Oct 5, 2020

      can I try this with no ham bone?

    • TheMiss
      Sep 26, 2020

      This soup sounds delicious! Are the split peas soaked overnight like dry beans before adding to the crockpot?

    • gremaux
      May 30, 2020


    • Sharon
      Jan 2, 2020

      I use a smoked or roasted ham hock and/or one pound cubed ham. Peter

    • Clare
      Nov 28, 2019

      Shamrock, English mustard is supposed to be more pungent and tangy than American mustard.

    • Naomie
      Nov 16, 2019

      Excellent as written. I used more carrots only because I like them. Also used chicken stock I had on hand instead of water. Turned out beautifully. My crew wants lots of garlic next time. To RNshamrock, Coleman's mustard is a popular brand sold here in the US. Even Wal-Mart sells it. A substitute could be Dijon mustard.

    • RNshamrock
      Oct 6, 2019

      I have not seen English Mustard either. How is different and what would be a substitute?

    • bicktasw
      Oct 14, 2018

      Upon sitting overnight in the fridge this soup became nice and thick and hearty. A wonderful soup!