English Pub Split Pea Soup

• 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
• Minced fresh parsley, optional

1. 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.
2. 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 minced parsley.

ham bone, peas, celery, carrot, sweet onion, water, light beer, mustard, milk, fresh parsley, salt, pepper, ground nutmeg, fresh parsley

Taken from www.tasteofhome.com/recipes/english-pub-split-pea-soup/ (may not work)