Ingredients

The following ingredients have 4 Servings
  • One cup dried peas (green split)
  • One cup dried beans (navy)
  • One cup lentils
  • Piece of salt pork (about 12 ounces)
  • 1/2 tablespoon salt
  • 1/2 small head of cabbage (chopped)
  • 1 carrot (peeled and sliced)
  • 1 onion (chopped)
  • 3 celery stems (chopped)
  • 1 russet potato (chopped)
  • 1 can diced tomatoes (14.5 ounces)
  • 3 garlic cloves (finely chopped or crushed)
  • 1/4 to 1/2 cup chopped fresh basil
  • 4 ounces romano cheese (grated)
  • 10 ounces small elbow noodles (by dry weight)
  • Chicken broth

Instruction

  • In a 9-quart or larger stock or soup pot, add the dried peas, beans, and lentils. Add water to cover (about 2 inches above). Soak overnight. Drain water, rinse and cover with fresh water.
  • Add the salt pork, salt, cabbage, carrot, onion, celery, potato, tomatoes, garlic, and basil to the pot. Add enough water to cover the ingredients. Stir the ingredients. Bring to a slow boil. Reduce heat to a simmer, cover, and cook for 1 hour.
  • Add the cheese and elbow noodles and cook until noodles are done. Add chicken broth as needed if too thick.