lamb shin bone
1/2 packet split peas
3 litres water
4 medium onions
salt and pepper
3 carrots
5 stalks celery
2 parsnips or turnips
1 can commercial soup
Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.
Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.
