Instructions: Soak beans overnight in 1 quart of water and 1 teaspoon salt. Drain. Add remaining ingredients except sausage and cabbage and add 8 cups water. Simmer partially covered for 4 to 5 hours, adding water as necessary. Add sausage and simmer 30 minutes. Remove ham hock and soup bone. Remove meat from soup bone and return to stockpot. If possible, refrigerate to degrease (skimming off the fat once it has cooled and congealed). Then reheat and add cabbage and more water, if necessary. Simmer 30 minutes

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