Ham and Bean soup

Soak overnight, 8 oz of navy beans.
Cover and cook 1 1/2 hours. Drain, reserving liquid
or 1-2 cans of navy beans
Place in a large pot,
3 cups of diced ham
brown a little and add
1 chopped onion
2 cloves garlic, minced
Saute until soft, add
10 c. liquid including reserved bean liquid
4 beef bouliion cubes
2-3 carrots, thinly sliced
2 stalk of celery, chopped
4 c finely shredded cabbage
1-28 oz can of diced tomatoes
salt and papper to taste
1 bay leaf
Cover and simmer about 1 1/2 hours
Add
2 c. each of frozen peas, beans and corn
bring to boil again the add
a handful of your favorite pasta and sook til pasta is done
just before serving sprinkle with chopped parsley, and grated parmessan cheese.