1/2 c. navy beans
1 c. diced carrots
1 c. fresh green beans
2 1/2 qt. water
Salt and pepper, to taste
1 tsp. oregano
3 tbsp. butter
1/4 lb. salt pork, minced
1 med. onion, sliced thin
1/4 c. minced parsley
28 oz. can tomatoes, chopped
1/2 c. finely chopped celery
1 lg. clove garlic, minced
1 c. sm. macaroni
1/2 c. frozen peas

Soak navy beans in water overnight; drain. Combine beans, carrots, green beans in a large soup pot. Add water, salt, pepper and oregano. Bring mixture to a boil; reduce heat and simmer 1/2 hour.

Meanwhile, melt butter in a saucepan. Add salt pork and render. Add onion and saute until tender. Add parsley, tomatoes, celery, and garlic. Simmer five minutes.

Add tomato mixture to soup pot and cook 1-1 1/2 hours. When the soup is almost done, add the macaroni. About five minutes before serving, add the peas.