INGREDIENTS:
6 c. water
2/3 c. dry red kidney beans
1 lb. ham hock
8 oz. chaurico sausage
2/3 c. dry split peas
2 tsp. salt
6 c. torn kale
2 c. peeled and chopped potato
2 c. coarsely chopped cabbage
Combine water and beans; bring to boil. Simmer uncov-
ered 2 minutes. Remove from heat; cover. Let stand 1 hour or
soak overnight.
In a skillet, brown ham hock and sausage; drain well.
Stir into undrained beans along with peas and salt. Bring to
boil; reduce heat and simmer 2 hours. Remove meat from ham
hock and return to soup. Add kale, potato and cabbage. Simmer
covered 25 to 30 minutes more. Serves 8 to 10.
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