Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign   material (i.e. small stones, lentils, wheat, barley, rye). Thoroughly rinse with water and strain well.

In a large saucepan add   canary seed, ham bone, water and bay leaves. Bring to a boil, cover, reduce heat and simmer.

Add onions, carrots and cabbage to soup mixture.

Simmer 1 hour or until vegetables and alpiste are tender.

Remove ham bone from saucepan and remove meat from bone. Return meat to soup. Serve hot.