Home › Luncheon › Bean, Lentil or Split Pea Soup

Bean, Lentil or Split Pea Soup

11/2 cups white beans, lentils 1 small onion, minced or split peas 2 quarts cold water 1 tablespoon Karo 3 tablespoons Mazola 21/2 cups milk 3 tablespoons Argo or Kingsford's Cornstarch Salt and pepper to taste Wash the dry vegetable, soak over night in the water and in the morning put on to cook with the Karo and the onion fried till yellow in the Mazola. Simmer until the vegetable is very soft-about two and one-half hours. Add one-eighth teaspoon baking soda and rub through a sieve. Add the milk, bring to boiling point and thicken with the cornstarch blended with a little cold milk. Season to taste with salt and pepper. A little celery salt may be added to the lentil soup, or some minced mint to the pea soup.