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Dried Bean Soup (I pint of white soup beans)

I pint of white soup beans, 14 pound of bacon, I onion, Salt and pepper to taste.

I soup bone, 2 bay-leaves, Cover the beans with cold water, soak over night. In the morning drain, put them in a soup kettle with the bacon and small soup bone. Bones left from roast beef will answer. Add two quarts of water and simmer gently until the beans are tender, about one and a half hours. Then press through a purée sieve and return the contents to the kettle. Add sufficient water to make it the consistency of cream, bring it to boiling point, season and serve with croûtons.