4 to 6 cloves garlic, thinly sliced
3 qts. beef broth
2 meaty ham hocks
1 lg. onion, coarsely chopped
1 bay leaf
1 lb. linquisa sausage, cut into 1/2-inch slices
2 (16 oz.) cans garbanzos (undrained) (or 1/2 lb. dried garbanzos, soaked & cooked, plus 1/2 c. liquid)
1/2 sm. head cabbage
2 stalks celery, thinly sliced
2 to 3 carrots, thinly sliced
1/4 tsp. hot pepper sauce
Salt (if needed)
Pepper, freshly ground

Combine broth, ham hocks, onion and bay leaf in large pot and bring to boil. Reduce heat, cover and simmer 1 to 1 1/2 hours, until meat is tender. Remove ham hocks and set aside to cool.

Brown sausage lightly in medium skillet. Using slotted spoon, transfer to broth. Drain off all but 1 tablespoon fat; add garlic and cook over low heat until golden. Transfer to broth. Stir in beans and liquid, cabbage, celery and carrots. Simmer, covered, until carrots are tender (20 minutes). Cut meat from ham hocks. Skim fat from broth. Stir in ham, hot pepper, sauce, salt (if needed) and pepper.