Dutch Pea Soup (Erwten Soep) With Beef

• 1 lb. split peas
• 10 c. water or more
• 1 lb. stewing beef or chuck roast
• 1 to 2 soup bones with marrow or 1 lb. shark bones
• 1 celery root (may be hard to find, if you can't, skip it)
• 1 beef sausage
• 2 large carrots
• 3 stalks celery
• 1 tomato
• few sprigs parsley
• 2 leeks
• 2 small onions or 1 bunch spring onions
• 1 large potato, peeled
• 1 bay leaf
• 1 tsp. mace
• 4 beef bouillon cubes

1. A great meal when the Tule Fog rolls in!
2. Wash and clean peas. Soak overnight.
3. In morning, bring to a boil, turn on low and add all ingredients.
4. Simmer for about 6 hours.
5. Remove from stove, cool and remove meat and bones.
6. Take all soup, small amount at a time and put it through food processor.
7. Return to pan.
8. Add meat that has been cut into small pieces and a large round beef sausage and salt and pepper.
9. Heat soup on warm to medium (not high, it will burn) until sausage is done.
10. Ready to eat or ready to freeze (after cooling).
11. Before eating or freezing, cut up sausage.

split peas, water, stewing beef, bones, celery root, beef sausage, carrots, stalks celery, tomato, parsley, leeks, onions, potato, bay leaf, mace

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718222 (may not work)