Soak chick peas and dried beans overnight.

2 bouillon cubes (Caramel Kosher, Parve)
1 lg. can tomato juice
1 onion
1 c. chick peas
1 c. dried mixed beans
1/2 c. elbow macaroni, cooked
Oregano to taste
Garlic to taste
Lawry salt to taste
1 c. carrots, sliced
2 potatoes, peeled & sliced
Grated Parmesan cheese (Kosher)

Simmer on top of slow stove for 2 hours or more until beans are tender. If soup is too thick, add water. Serve with sprinkled Parmesan cheese.