Cabbage Soup - cooking recipe

Ingredients

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

Preparation

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