How to make it

  • In a large kettle with cover,saute bacon until done but not crisp. Add onions and saute until liimp. Add remaining ingredients except salt and vinegar. Cover and simmer for 2 hours, stirring often. Mash with a potato masher until smooth; or press through a course sieve, returning bacon bits to soup; or whirl in a blender until smooth Reheat and correct seasoning with salt, pepper and Worcestershire sauce. Pass vinegar when served.
  • Ashley Hobson, Engine Company No. 40
  • notes: Hobson likes to make it thick - so you can almost eat it with a fork - and if you like it that way, add another 1/2 cup or so of split peas to the written instructions.

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