Polish Split Pea Soup(Do Not Stir This Soup)

• 1 lb. split peas, washed in cold water
• 10 c. cold water
• 2 large potatoes, cut fine
• 6 to 8 stalks celery, cut fine
• 1 tsp. salt
• 1 lb. ham hocks
• 2 medium onions, cut fine
• 2 Tbsp. McCormick soup greens
• 1 clove garlic
• 8 oz. cubed bacon
• 2 oz. butter
• 2 c. croutons
• 1 can beef consomme
• 2 to 3 Tbsp. Maggi sauce
• 1 tsp. marjoram
• 1 large acorn or other winter squash (to yield about 2 c. meat)
• 1 c. fresh tomatoes, peeled and seeded or 1 c. canned or frozen (about 1/2 lb.; I used canned)
• 2 Tbsp. pearl barley
• 1 garlic clove, mashed or minced
• 1 bay leaf
• pinch each: marjoram, thyme and allspice
• 1 Tbsp. finely chopped scallion tops
• 2 tsp. Pickapeppa sauce (or more, if desired)*
• 1/2 tsp. sugar
• 6 c. beef stock (I used instant beef granules or cubes)
• salt (if desired) and black pepper to taste
• 1/3 c. dry sherry, warmed
• 1 slice lean bacon, fried crisp and crumbled
• 1 Tbsp. finely chopped parsley

1. *Pickapeppa Sauce is available in most stores.
2. If it is not, substitute a dash or two of Tabasco sauce.

split peas, cold water, potatoes, stalks celery, salt, ham hocks, onions, clove garlic, bacon, butter, croutons, beef consomme, maggi sauce, marjoram, acorn, fresh tomatoes, pearl barley, garlic, bay leaf, thyme, scallion tops, pickapeppa sauce, sugar, beef stock, salt, sherry, lean bacon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454261 (may not work)