50+ Friends Club Cookbook -- Soups and Sandwiches -- Dutch Vegetable Soup

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Dutch Vegetable Soup

From the Kitchen of: Sylvia
Source: Encyclopedic Cookbook

Soak Lima beans in water for several hours.
Wash soupbone thoroughly, cover with cold water and boil slowly for several hours. Skim off fat and add vegetables and drained beans. Season to taste. Cook until vegetables are tender, 1 hour.
Mix flour with milk and stir into soup. Cook 15 minutes and serve hot.
Serves 10.
Optional: Add 1/4 pound liver, cut into small pieces, with soupbone.