Steps:

1. Sort through beans and remove any dirt or small stones. Rinse thoroughly. Place beans in a large stockpot with ham bone and sliced onion. Fill with water. Cover, bring to a boil, remove from heat and let stand for two hours then bring to simmer.
2. If using bacon instead of ham bone; in a fry pan, sauté bacon until done but not crisp. Add bacon to beans. Sauté garlic and diced onion in bacon fat or olive oil until softened. Add tomatoes to mixture and simmer for 30 minutes, breaking up tomatoes.
3. Add tomatoes, onion and garlic mixture to simmering beans. Continue simmering for 2 hours.
4. Add cabbage and green pepper. Simmer additional 30 minutes. Add pasta simmer for an additional 20 minutes. Adjust seasoning and serve. Great with Italian or garlic bread.
   Note: If you want to freeze part of the soup to use at a later date; prior to adding cabbage, green pepper and pasta, take half or 3 quarters of the soup, divide into portions convenient for you. Cool and freeze. Thaw, add cabbage, peppers and pasta to soup portions. Soup will last several weeks in freezer.
   
   Bean Soup Variations
   
   (1) Use marrow bones instead of ham/bacon. Brown bones in a 350° oven for 45 minutes prior to using them. Omit pasta and add a bay leaf, 1 tablespoon of oregano and 1 tablespoon of basil.
   (2) Use smoked pork neck bones instead of ham/bacon. Brown them in the oven at 350° for 45 minutes. Omit pasta and add a bay leaf, oregano and basil.
   (3) Use sautéed andouille sausage and Cajun spices instead of ham/bacon.
   (4) Use browned soup bones to replace ham/bacon and add lima beans instead of pasta.