Cabbage Soup

• 1/2 lb. Italian sausage (hot or mild)
• 2 small carrots, coarsely grated
• 1 small onion, chopped
• 1/2 tsp. caraway seed
• 2 or more (14 1/2 oz.) cans chicken broth
• 1/2 small cabbage, sliced thin (about 4 c.)
• salt and pepper to taste
• 1 lb. dried yellow split peas
• 2 qt. water
• 1 smoked ham hock
• 1 c. celery, finely chopped
• 2 onions, finely chopped
• 2 carrots, finely chopped or shredded
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. parsley
• 3 beef or chicken bouillon cubes
• salt and pepper to taste

1. Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat.
2. Cover and let set for 1 hour.
3. Add remaining ingredients.
4. Bring to a boil.
5. Reduce heat and simmer 2 1/2 to 3 hours until peas look creamed and ham hock is tender.
6. Remove ham hock. Trim meat from bone.
7. Dice and return to soup. Heat thoroughly and serve.

italian sausage, carrots, onion, caraway seed, chicken broth, cabbage, salt, peas, water, hock, celery, onions, carrots, worcestershire sauce, parsley, beef, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797625 (may not work)