Peel and cut into fine, thin slices the carrots, turnips and parsnips; cut and chop fine the cabbage, celery and onions, put all in a saucepan and add one glass of water and a quarter of a pound of butter or lard, add the parsley, chopped very fine. Let all boil till the water has evaporated, and then add one pint of red or white beans or split peas, which have been soaked overnight. Add three quarts of water and the pepper pod, and let all simmer well for three hours. Then if the beans are perfectly tender at this point drain or press through a colander; return to the fire and add the seasoning. Let all boil up once and then serve with Croutons. Stale bread may be utilized in preparing the Croutons.