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Highlander Soup

2 cups dried lentils or peas
3 lbs. ham or beef bone
1/2 cup diced celery
1 small onion, diced
1 cup cut carrots
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper

Wash lentils or peas & soak overnight in cold water. Drain. Add the recipe water & bones. Heat to boiling. Simmer 2 hours.

Add greens (celery) & carrots & simmer until lentils or peas are tender. Skim all fat from soup.

Remove bones, cut off any meat, dice it, & return diced meat to the soup. Saute onions, then add flour, salt and pepper.

Mix well. Slowly add one cup hot soup stock to onion mixture, cook until thick & smooth & return thickened mixture to rest of hot soup.

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