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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