RecipesSoupBlanket Recipe for Soups of Legumes+ Add to menuPrint recipeSoupBlanket Recipe for Soups of LegumesIngredients1 1/2 cups split peas, cow peas, any kind of beans, except soy beans, or lentils2 quarts cold water1/8 teaspoon soda1 small onion, minced2 tablespoons dried or 1/2 cup fresh celery leaves (if desired)1/2 tablespoon sugarSalt and pepper to taste1 pint milk3 tablespoons butter, or any kind meat drippings3 tablespoons flourInstructions1Soak 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.