8 cups water
1 lb. dried garbanzo beans
2 lbs. smoked ,meaty ham shank
1 large onion , chopped
2 cloves garlic, chopped
1 Tablespoon instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
1/8 tsp cayenne
3 medium potatoes, cut into 1/2 inch cubes
1 small head cabbage, about 1 lb., coarsely chopped
1/4 cup chopped parsley
Heat water and beans to boiling in dutch oven; boil 2 minutes. Remove from heat and cover and let stand 1 hour. Add ham shank, onion, garlic, bouillon, salt, pepper and red pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are almost tender. Skim fat if needed.
Remove ham shank; cool slightly. Trim fay and bones from ham. Cut ham into 1/2 inch pieces. Stir ham, potatoes and cabbage into soup. Heat to boiling; reduce heat. Cover and simmer until beans and potatoes are tender. Stir in chopped parsley.