Rancho Soup

• 1 pound great northern beans or other dry white beans, rinsed and drained
• 3 quarts water
• 2 lipton soup secret noodl soup mix with real chicken broth
• 4 ounces pork
• 4 ounces sweet italian sausag links, cut into
• 1/2 cup cooked ham chopped
• 1 onions large, chopped
• 2 cloves garlic finely chopped
• 2 whole peel tomatoes, undrain and chop
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 head cabbage small head, chopped (about 5 cups)

1. Place beans in large 4-quart heavy-duty stockpot; add enough water to cover. Bring to a boil over high heat. Remove from heat and let stand covered 1 hour; drain.
2. Meanwhile, cook salt pork, sausage and ham in 12-inch skillet over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Stir in onion and garlic and cook until onion is almost tender, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly softened, about 2 minutes. Add to soup mixture with bay leaf, salt and pepper. Simmer, stirring occasionally, 15 minutes. Remove sausage; set aside.
3. Stir 3 quarts water and Lipton(R) Soup Secrets(R) Noodle Soup Mix with Real Chicken Broth into beans. Simmer covered 1-1/2 hours or until beans are tender.
4. Stir cabbage into soup mixture and cook until tender, about 5 minutes. Remove bay leaf. Slice sausage, then return to soup; heat through.

beans, water, chicken broth, pork, sweet italian sausag, onions, garlic, peel tomatoes, bay leaf, salt, ground black pepper, cabbage

Taken from www.yummly.com/recipe/Rancho-soup-303003 (may not work)