2 c. split peas
1 med. sized meaty beef bone
10 c. cold water
1/2 c. onions, chopped
1 c. celery, diced
2 c. carrots, diced
2 tbsp. oil
Salt to taste
Black pepper to taste
1 tbsp. chopped parsley

Into a 4 quart pot, with a heavy bottom, put split peas, beef bone and 10 cups water. Place pot over medium heat and bring to boiling point. Reduce heat, cover and simmer.

Meanwhile saute vegetables in oil and add to soup mixture. Stir and simmer for 1 1/2 hours. Remove beef bone and cut meat (bite-size). Return meat to soup. Serve. Yields 8 cups.