Portuguese Bean Soup II

Ingredients

• 1 small head cabbage chopped
• 30 ounce kidney beans canned
• 8 ounce tomato sauce canned
• 2  carrots diced
• 1 pound ham hocks 
• 16 ounce macaroni 
• 1  onion sliced
• 3  potatoes diced
• 2 pounds spicy portuguese sausage sliced
• 2 quarts water 

Equipment

• pot

Directions

1. In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
2. Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
3. Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.