Baked Soup

This comes from a book of London recipes and fits the bill for a filling but cheap winter meal. Gravy beef is specified, but you could use any cut of beef you would normally use in a stew-like recipe. Remember to start a day or several hours ahead of time, to allow time for the peas to soak.

• Ready In: 27 hrs
• Serves: 4

Ingredients

• 1  cup  split peas
• 1  cup warm water
• 1  lb  gravy beef, cut into bite-sized pieces
• 2 -3  slices bacon, cut into bite-sized pieces
• 9  ounces onions, sliced
• 9  ounces carrots, sliced
• 9  ounces celery, sliced
• 3  teaspoons salt
• 1⁄4 teaspoon pepper

Directions

1. A day before or 6-7 hours before you want the soup, wash the peas in cold water.
2. Remove any that are discoloured or that float.
3. Drain and then let soak in the warm water for three hours, in a large oven-proof pan.
4. After three hours, do not change the water but add the beef, bacon, onions, carrots, celery and seasonings.
5. Add cold water to just cover the ingredients, then bake tightly covered at 180 C or 350 F for three hours or until reduced by about a third.
6. Serve with lots of crusty bread.