2 bunches of kale
1 head cabbage
2 cans kidney beans
1 bag split peas (green)
5 or 6 potatoes
1 shank bone
1 lb. Chirico
Salt to taste

In an 8 quart pan, boil shank bone with Chirico and a little salt. In a separate pan, cook split peas in water until done. When Chirico and shank bone are cooked, take out of water and put in any type of dish and cover. After washing kale and cabbage, put into the soup broth that has been seasoned by the Chirico and shank bone. Let cook until tender, also add the potatoes.

Let simmer for awhile. Add the cooked split peas and kidney beans. Then let the soup simmer on low heat about 20 minutes. Cut up the Chirico and meat that's on the shank bone and add in the soup. (Curly kale or plain collard greens may also be used).