3 qt. beef broth
1-2 lg. onions
1 bay leaf
2 meaty ham hocks
1 lb. linguisa sausage
4-6 cloves garlic
2 (16 oz.) cans garbanzo beans
1/2 sm. head cabbage
2 stalks celery, thinly sliced

Put first 4 ingredients together (broth, onions, bay leaf and ham hocks) and simmer for 1 to 1 1/2 hours. Remove ham hocks. Set aside to cool. Brown the linguisa sausage which has been cut in 1/2" slices. Add 4 to 6 cloves garlic. Transfer to broth. (Drain off excess fat before adding.) Stir in the garbanzo beans, or 1/2 pound soaked and cooked dry beans which have been cooked in 1 cup of the cooking liquid. Add the cabbage and celery. Simmer about 20 minutes. Season with a dash of hot sauce, salt and pepper to taste.