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Potage, Spa

Soak half pint yellow, dried beans in water for an hour, drain, and place them in a saucepan with quart crushed fresh tomatoes, one sliced carrot, one sliced onion, one sliced leek, one bean garlic, one branch chervil and three ounces raw, lean ham cut in very small pieces. Moisten with quart broth and quart water, season with teaspoon salt, teaspoon sugar and half teaspoon pepper, lightly mix and let slowly cook for one hour and forty-five minutes. Press the soup through a sieve into a basin, then through Chinese strainer into another saucepan, add half pint fresh-shelled peas and one ounce raw rice, then slowly boil for thirty-five minutes, pour into soup tureen and serve.