3 cans beef broth, diluted with 5 cans of water
2 1/2 c. dried split peas
3/4 lb. hot dogs
1 celery, rib, sliced
1 carrot, peeled & sliced
2 onions, sliced
1/2 tsp. tarragon
2 tsp. dill, dried
2 tbsp. Worcestershire sauce
2 tbsp. light soy sauce
2 tbsp. oil
1 tsp. butter

Heat oil and butter on moderate heat and add onion, carrot and celery. Saute until onions are transparent. Add other ingredients. Simmer 1 hour. Skim fat if necessary. Puree in blender and return to pot and add hot dogs. Heat 15 minutes longer.