1 c. navy beans
2 1/2 qts. water
2 tbsp. vegetable oil
2 lg. onions, chopped
1 c. canned tomatoes
8 peppercorns
1/2 tbsp. sugar
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. rosemary
1/2 bay leaf
1/4 tsp. garlic powder
1 carrot, chopped
1 c. chopped celery
1/4 lb. salt pork, finely chopped
2 tbsp. parsley
1 c. uncooked egg noodles
Grated Parmesan cheese

Soak beans in water overnight. Heat oil in a skillet; add onions and fry until tender. Add onions, tomatoes and seasonings to beans and water; heat to boiling. Reduce heat and simmer 1 1/2 hours. Cook salt pork slowly in a separate pan; discard fat and add remaining pork salt to soup. Add vegetables; cook 1 hour longer. Heat soup to boiling; add egg noodles. Cook until noodles are tender. Add Parmesan cheese to taste. Serve hot.