1 lb. dried chick peas
2 (46 oz.) cans chicken broth
1 ham shank
1 beef soup bone (optional)
1/8 tsp. curry powder
2 bay leaves
4 cloves minced garlic
2 c. chopped onions
2 grated carrots
2 c. diced potatoes
2 c. napa cabbage

Soak peas overnight, drain. Combine all but potatoes and cabbage. Simmer 3 hours covered. Add potatoes and cabbage, simmer 1 hour longer. Clean bones.