1/2 lb Soup beans, dried

    1/2 lb Black beans

      4 lg Potatoes

      4 tb Oil

      4 tb Salt

    1/2 ts Black pepper

    1/2 c  Shallots, chopped

  Wash, soak & cook the dried peas as indicated on the package.  Retain
  the cooking water.
  Cook the potatoes & save the cooking water.
  Measure the reserved cooking waters to 8 cups: add fresh water if
  necessary.  Pour into a soup pot.  Crush the peas & beans with the
  potatoes & add to the liquid, with the remaining ingredients.  Simmer
  slowly for 1 hour.