Bean, Lentil Or Split Pea Soup Recipe 2

• 1-½ cups white beans, lentils, or split peas
• 2 quarts cold water
• 1 tablespoon corn syrup
• 3 tablespoons corn oil
• 1 small onion, minced
• 2-½ cups milk
• 3 tablespoons cornstarch
• Salt and pepper to taste

1. Soak the dry beans or peas overnight in the water. In the morning, heat with the corn syrup and the onion fried until yellow in the corn oil.
2. Simmer until the vegetable is very soft, about two and one-half hours.
3. Add one eighth teaspoon baking soda and rub through a sieve.
4. Add the milk, bring to boiling point, and thicken with the cornstarch blended with a little cold milk.
5. Season to taste with salt and pepper.
6. A little celery salt may be added to the lentil soup, or some minced mint to the pea soup.

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