Polish Split Pea Soup(Do Not Stir This Soup) - cooking recipe

Ingredients

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

Preparation

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