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Vegetable Consomme with Peas

1/2 cup diced carrots 1/3 cup diced turnips 1/3 cup chopped cabbage 1/3 cup chopped celery 1/3 cup sliced potatoes 1/3 cup sweet potatoes 1/3 cup chopped onions Bring the vegetables to a boil in one quart of water. Then cook in double boiler three hours. Reserve potatoes until one-half hour before serving. Add one and one-third cups bean stock, salt, season with thyme, add one teaspoon butter, and serve. To each serving, add a dessertspoon of canned peas. This makes one quart soup.

Soak one cup of beans in one quart of water over night. Put to cook in the same water in which they were soaked, and cook until thoroughly softened. Let them stand until settled; then strain off the clear liquid. Season with salt and pepper before adding to the vegetables. There should be one and one-third cups of it. If deficient in quantity, add sufficient water to make this amount.