I’m guessing the proprietor’s full name is Thaddeus Pole.
It might defeat the purpose, but if he made the beans in the soup black beans…
From: The New Pennsylvania Dutch Cook Book
By: Ruth Hutchinson
Illustrated by: Tim Palmer
Published by: HARPER & BROTHERS NEW YORK 1958
Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)
Library of Congress catalog card number 58-8873
BEAN SOUP (Amish Preaching Soup) [No credit.]
1 pound dried soup beans
1 1/2 pounds ham
2 cups diced celery
1/2 cup chopped onions
1/4 teaspoon pepper
2 teaspoons chopped parsley
Soak beans in water overnight. Cover the ham with water and boil until tender. Skim the fat from the broth, add beans, drained, and then the celery, onions, and pepper. Simmer all together until ham is well cooked, the beans soft, and the whole well blended. Garnish with parsley and serve. Serves 6.