Polish Split Pea Soup(Do Not Stir This Soup)

Name: Polish Split Pea Soup(Do Not Stir This Soup)
Prep time: 30 min
Cook time: 16 min
Yield: 4
Ingredients: 1 lb . split peas, washed in cold water; 10 c. cold water; 2 large potatoes, cut fine; 6 to 8 stalks celery, cut fine; 1 tsp . salt; 1 lb . ham hocks; 2 medium onions, cut fine; 2 Tbsp . McCormick soup greens; 1 clove garlic; 8 oz . cubed bacon; 2 oz . butter; 2 c. croutons; 1 can beef consomme; 2 to 3 Tbsp. Maggi sauce; 1 tsp . marjoram; 1 large acorn or other winter squash (to yield about 2 c. meat); 1 c. fresh tomatoes, peeled and seeded or 1 c. canned or frozen (about 1/2 lb.; I used canned); 2 Tbsp . pearl barley; 1 garlic clove, mashed or minced; 1 bay leaf; pinch each: marjoram, thyme and allspice; 1 Tbsp . finely chopped scallion tops; 2 tsp . Pickapeppa sauce (or more, if desired)*; 1/2 tsp . sugar; 6 c. beef stock (I used instant beef granules or cubes); salt (if desired) and black pepper to taste; 1/3 c. dry sherry, warmed; 1 slice lean bacon, fried crisp and crumbled; 1 Tbsp . finely chopped parsley