4 qts. water
1 c. pink or pinto beans
1 c. lentils
2 lbs. beef oxtails
6 beef bouillon cubes
1 1/2 tsp. Italian seasoning
1 tsp. salt
1 garlic clove, minced
2 carrots, sliced
3 potatoes, diced
1 onion, sliced
3 celery stalks, sliced
2 (1 lb.) cans stewed tomatoes, Italian style, chopped
2 c. sm. pasta shells or macaroni
4 c. shredded cabbage

1. In a large pot, combine water, beans, oxtail, bouillon cubes, Italian seasoning, salt and garlic. Cover and simmer until beans are tender (about 2 hours).

2. Add carrots, potatoes, onion, celery and stewed tomatoes. Cover and bring to a boil; reduce heat and simmer for 1/2 hour. Then add the macaroni and cabbage. Bring to a boil again and simmer for another 1/2 hour.

3. Remove oxtails and take off the meat; shred and return to soup. Add additional salt to taste. Yield: 10 to 12 servings.