500 ml yellow split peas (soaked overnight in water) 2 cup
3 L water 12 cup
500 g stewing beef 1 lb
1 large onion, chopped
2 large potato, cubed
2 large carrot, sliced
2 large beef soup bones
2 cans beef broth
1.25 L pureed pumpkin 5 cup
Cook beef until no longer red. Add onion and cook for a few minutes. Add water, split peas, soup bone and bring to a boil. Skim off foam. Add potatoes and carrots. Cook for about 2 to 3 hours. Remove soup bone. Add beef broth, pumpkin and cook for 15 to 20 minutes more. Add salt to taste. This soup freezes well.
Serves 6