1 c. uncooked dried beans
8 c. boiling water
1/4 lb. lean bacon, diced
1 onion, chopped
1 bud garlic, chopped
1 tbsp. minced parsley
1 c. canned tomatoes
1 c. chopped raw cabbage
1/2 c. diced raw yellow turnip
1/2 c. chopped raw carrots
1 c. cooked macaroni
Salt and pepper
3/4 c. grated Parmesan cheese

Use navy, dried, lima beans, cecis, or black-eyed peas. Wash the beans, cover with cold water and soak overnight. Drain and cover with the boiling water in a 3 1/2 quart kettle. Simmer for 1 hour or until tender. Cook bacon in a hot frying pan. Saute onion, garlic and parsley in its fat. Add to the beans and their liquid with vegetables. Simmer for 30 minutes or until vegetables are tender. Add cooked macaroni. Add salt and pepper to taste. Sprinkle grated cheese over each portion. Serves 6-8.

You may also add celery, kohlrabi, summer squash, zucchini, eggplant, green peas and fresh sweet corn to the above to suit your taste. This soup may be as thick as a stew or as thin as an ordinary vegetable soup whatever you prefer.