1/4 c. olive oil
1 clove garlic, minced
1 lg. onion, chopped fine
4 stalks celery, chopped fine
1/2 head cabbage, chopped fine
3 lg. carrots, peeled & chopped fine
1 sm. can tomato sauce
10 c. water
1 lb. can peas with liquid
1 lb. can red kidney beans & liquid
1/2 c. raw rice
3/4 c. raw tubetina pasta
1 lg. potato, chopped fine
2 tsp. salt
1/4 tsp. black pepper
1/2 c. green split peas, soaked overnight in water to cover (drained)

In large heavy saucepan, saute garlic and onion in oil for 2 minutes. Add 10 cups water. Bring to boil. Add everything but peas and red kidney beans and pasta. Add them when vegetables are cooked. Cook 15 minutes more. Soup is done when pasta is soft.