Old-Fashioned Split Pea Soup

• ½ teaspoon Tabasco
• 1 teaspoon salt
• 1 tablespoon vinegar
• ¼ teaspoon dried thyme
• ½ bay leaf
• 1 ½ cups water
• 1 12 ounce canned beer
• 1 1 pound package dried green split peas
• 1 ham bone
• ½ cup celery, chopped
• 1 cup carrots, sliced
• 1 cup onion, chopped
• 1 tablespoon butter or margarine

In a large kettle melt butter. Add onion, carrots and celery. Cook over medium heat for 10 minutes. Add ham bone, peas, beer, water, bay leaf, thyme, vinegar, salt and Tabasco. Cover and bring slowly to a boil. Reduce heat, skim foam from the top and simmer gently, covered, for 2 hours. Remove ham bone, shred the meat and reserve. Discard bone and bay leaf. Puree soup in an electric blender or press through a sieve. Return soup to kettle and add meat. Simmer 5 minutes.