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1
In a 5-1/2 quart kettle over medium heat, melt butter .
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2
Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
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3
Add potato, ham bone or hock, split peas, beer, water, and spices.
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4
Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
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5
Remove ham bone and when cool, pull off meat discarding fat, skin and bones.
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6
Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
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7
Add the optional franks or sausage and reheat.
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8
Blend in vinegar.
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9
Taste and add salt if desired.
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10
Stir in parsley and green onions.
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11
Serve very hot in warmed bowls.
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12
When reheating leftovers, add water or more beer to thin if desired.
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13
Directions for Ham Dumplings:.
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14
Put about 1 cup of finely chopped ham in a small bowl.
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15
Stir in egg, flour, baking powder & soda.
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16
Divide into 8 mounds and shape into meat balls.
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17
Make a hollow in each with your finger and fill with a rounded 1/2 t. of chopped peanuts.
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18
Reshape into a ball and roll in chopped parsley.
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19
Reheat soup and simmer dumplings on top of soup for 10-12 minutes.
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20
Place a dumpling in each bowl and ladle soup over the top.
