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Ingredients
½ c. dry navy beans, rinsed                            
1 c. diced turnips
3 ½ c.s water                                                            
1 c. diced carrots
1 ½ c. dry green or yellow split peas                          
3 garlic cloves, minced
8 ½ c. water                                                            
2 tsp. salt
3 c. tomato juice                          
½ tsp. freshly ground black pepper
½ c. onion & ½ cup celery 
2 tsp. Italian seasoning
1 c. cubed zucchini 4 oz small pasta
2 c. coarsely chopped cabbage
½ c. grated Parmesan cheese
 
Directions
Soak navy beans only, in 3 1/2 cups of water overnight. Drain off soaking water; add 8 1/4 cups fresh water. Add peas, bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until peas and beans are tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add pasta, cook for 8-10 minutes, adjust seasonings, and sprinkle with cheese before serving.
 
Serve in a large bowl with a slice of ham in each serving. Add a crusty bread and salad for a satisfying one dish meal.