1 tsp. basil
1/2 tsp. thyme
1/2 tsp. sage
1 tsp. oregano
1 bay leaf
3 cubes beef bouillon
1/3 c. dried vegetables
1 1/4 c. small macaroni
1/4 c. barley
1/2 c. kidney beans
1/8 c. split peas
1/4 c. dried onions
1 lb. Italian sausage
1 (28 oz.) can chopped tomatoes

Place beans (kidney and peas) and vegetable mixture in large cooking pot. Add 5 cups water; bring to boil. Cover and simmer 2 hours until beans are tender. Stir frequently. Remove skin from sausage; break into small pieces. Brown in skillet. To cooking pot, add bouillon cubes, seasoning spices, 7 cups of water, tomatoes and coked sausage. Bring to boil; simmer 30 minutes. Add macaroni. Simmer 30 more minutes. Add salt and pepper to taste. Stir frequently.