3/4 c. blackeyed beans
1/4 c. oil
1/2 lb. onions, finely chopped
1/4 lb. bell pepper, finely chopped
1/2 lb. celery, finely chopped
2 oz. cabbage, finely chopped
1 clove garlic, finely chopped
1 1/2 tsp. salt
Pinch of pepper
10 c. beef bouillon
1 pt. tomatoes, pureed
3/4 c. macaroni or Ditalini
1 c. chick peas (garbanzos)
1 oz. salt pork
8-12 oz. tomato sauce
2 tbsp. parsley
Parmesan cheese

Wash, drain and cook blackeyed beans until tender; set aside. Put 1/4 cup oil in soup pot and add onions, celery, pepper, cabbage and garlic. Cook until tender. Add tomatoes, salt, pepper and stock. Bring to fast boil, then reduce heat to simmer and cook for 1 1/2 hours. Add macaroni, stir and cook until done. Add the cooked beans and chick peas. Add the tomato sauce, salt pork, and parsley. Cook a little longer. Sprinkle cheese on top when serving.