CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-06-29
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2kg Smoked bacon bones
- 1/2 A Celery
- 500gm yellow split peas(dried)
- 2 Onions diced
- 4 Carrots diced
Instructions
Boil bacon bones in camp oven for 1 hour then add vegies and split peas.Bring back to simmer and cook for at least 2 more hours stirring occasionally. Serve with outback damper especially on a cold day.
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