1/2 c. navy beans or 1 can undrained kidney beans
6 c. water
1 can consomme soup
5 slices fried bacon
1 med. onion, chopped
1 c. carrots, diced
1 clove garlic, fine chopped
1 c. celery, chopped
1 c. cabbage, shredded
1 (#2) can tomatoes, chopped
3/4 c. spaghetti, broken in thirds
1 c. frozen peas
1 c. potatoes, diced
1 oz. grated Parmesan cheese (optional)

Cover the navy beans with cold water for 3 to 4 hours. (Kidney beans can be cooked with water and vegetables immediately.) Add the bacon and all vegetables except peas and potatoes. Cook over low heat for 1 1/2 hours. Add the spaghetti, potatoes, peas and cook 1/2 hour. Add salt and pepper and grated Parmesan cheese if desired. Serves 6.