1 1/2 cups dry yellow or green split peas
1/2 cup dry navy beans
1 12-oz. can tomato juice
1 can of tomato sauce
1/2 cup chopped onion
1/2 cup sliced celery
1 cup cubed zucchini
1 cup diced carrots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz. pasta
Bring beans to a boil in 3 1/2 cups water and boil gently for 1 minute. Cover pan and let stand 2 hours.
Resume recipe: Add 8 1/4 cups more water. Add peas and bring to a boil. Reduce heat. Cover and simmer 1 hour or until peas and beans are tender. Add remaining ingredients except pasta. Cook until vegetables are tender. Add pasta and cook 8 to 10 minutes.