1 tbsp. butter
1 c. chopped onion
1 c. sliced carrots
1/2 c. chopped celery
1 ham bone
1 pkg. (1 lb.) dried green split peas
1 can (12 oz.) beer
7 1/2 c. water
1/2 bay leaf
1/4 tsp. dried leaf thyme
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. Tabasco pepper sauce

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 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. Yield 8 servings.