Blanket Recipe for Soups of Legumes

Ingredients

• 1 1/2 cups split peas, cow peas, any kind of beans, except soy beans, or lentils
• 2 quarts cold water
• 1/8 teaspoon soda
• 1 small onion, minced
• 2 tablespoons dried or 1/2 cup fresh celery leaves (if desired)
• 1/2 tablespoon sugar
• Salt and pepper to taste
• 1 pint milk
• 3 tablespoons butter, or any kind meat drippings
• 3 tablespoons flour

Instructions

1. Soak the vegetables overnight in water to cover. Drain, rinse, add to the cold water with the soda, onion, celery, and sugar. Cook slowly until perfectly tender, replenishing the water to keep the amount of the liquid always about two quarts. Season to taste with salt and pepper, then rub through a sieve and add the milk. Rub together the butter and flour. Add a little of the hot mixture to this, and return to the whole amount, let boil two or three minutes, and serve. If desired, a little salt pork may be diced and cooked in the soup, or the liquid from ham, if not too salt, or corned beef, may be used instead of the cold water.