Portuguese Bean Soup

1. Prepare the stock by placing the ham hocks in a large soup pot with about 2 quarts of water and bring to a boil. Cover the pot and simmer the meat for about 1 ½ -2 hours until tender.
2. Transfer the meat to a large dish or cutting board to cool. Reserve the stock in the pot.
3. Once the ham hocks are cool enough to handle, remove the meat off the bones and chop into smaller pieces.
4. Return the stock to the fire and bring it back to a boil.
5. Introduce the canned crushed tomatoes and tomato sauce and wait for the mixture to bubble. Then add the cooked meat, onion, celery, carrots and potatoes and continue simmering.
6. When the potatoes are half cooked, add the sausage, garlic, cabbage, and kidney beans and finally the macaroni.
7. Simmer for 15 - 30 minutes until all the vegetables and the macaroni have cooked through. Check the seasoning and add salt and pepper according to your taste.
8. Remember to adjust the consistency along the way if you think the soup becomes too thick by adding some water.

Serve hot and enjoy!