Dry Bean Soup (Lentil) - cooking recipe

Ingredients

3/4 lb. dried beans or lentils
3 qt. cold water
1/2 ham bone (picnic smoked, best; no sugar)
small onion
3 carrots
few allspice
1 bay leaf
parsley (optional)

Preparation

Wash beans and soak for an hour in warm water.
Drain beans and cook beans and ham in above ingredients for 2 hours.
Melt lard, shortening or margarine (2 tablespoons).
Add 2 tablespoons flour.
Brown.
Add a little to soup; spoon out beans and put to browned flour.
Bring to boil; add soup to get the right consistency.
Take out ham bone and noodles to soup.
Eat creamed beans with ham.
Leftover ham makes delicious cold cuts.
Instead of ham, a pork roast or spareribs can be used.
You might substitute beans with lentils.