Directions

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® Soup Secrets® 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.