|Navy beans/Peas||8 Ounce|
|Salt pork||8 Ounce|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Water||10 Cup (160 tbs)|
|Beef bouillon cubes||4|
|Carrots||2 , thinly sliced|
|Celery stalks||2 , chopped|
|Cabbage||1⁄4 , shredded|
|Tomatoes||2 , peeled and chopped|
|Frozen green peas/Frozen green beans||10 Ounce (One Package)|
|Elbow macaroni||4 Ounce|
|Chopped parsley||2 1⁄2 Tablespoon|
|Grated parmesan cheese||1 Cup (16 tbs)|
Soak beans in cold water overnight (approx. 12 hours).
Drain, place in a clean pan with cold water to cover and simmer, covered, for 1 1/2 hours.
Remove skin from pork and cut pork into 1/2 inch cubes.
Place pork in a large heavy pan, cover and saute pork in its own fat until brown, shaking pan occasionally.
Add chopped onion and garlic and saute until soft.
Add water, beef stock cubes, drained beans, prepared carrots, celery, cabbage, tomatoes, salt and pepper.
Cover and bring to the boil, reduce heat and simmer soup for 1 1/2 hours.
Add peas or green beans and macaroni and simmer for a further 20 minutes or until macaroni is tender.
More water may be added at this stage if soup is too thiek.
Taste soup and add more salt and pepper if necessary.
Stir in chopped parsley just before serving.