1 lb. dried white navy beans
6 c. boiling water
1 shank end, 3 lb. ham, fully cooked, cut up
4 c. shredded cabbage
2 c. thinly sliced carrots
1 c. chopped onion
1 c. chopped celery
1 clove garlic, minced
1 (12 oz.) pkg. smoked sausage, thinly sliced
1 (16 oz.) can tomatoes
6 c. more water
1 tsp. salt
1/2 tsp. petter
1 c. small elbow macaroni (1/2 of 8 oz. pkg.)
Chopped parsley

Pick over beans; rinse and place in a large bowl. Pour boiling water over, let stand 1 hour. Trim several small pieces of fat from ham, melt in kettle or Dutch oven. Stir in cabbage, carrots, onions, celery and garlic. Saute slowly, stirring often, for 20 minutes. Remove and set aside. Pour beans and liquid into another kettle. Add ham, sliced sausage, tomatoes, salt, pepper and 6 cups more water. Heat to boiling, cover, simmer 1 1/2 hours. Stir in sauteed vegetables. Cook 30 minutes or until beans are tender. Stir in macaroni. Continue cooking 15 minutes longer, until macaroni is tender. Ladle into soup tureen or bowls. Sprinkle with chopped parsley. Tastes better the second day. Serves 8 to 10.