Punahou Portuguese Bean Soup

• 1 -2 lb ham hocks or 1 -2 lb ham bone
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2 large potatoes, cubed
• 3 large carrots, diced
• 1 medium onion, chopped
• 1 (16 ounce) can crushed tomatoes
• 1 (16 ounce) can tomato sauce
• 1 lb linguica sausage, cubed
• 1 cup elbow macaroni, uncooked
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium head of cabbage, cubed

1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
3. Simmer for 1 - 2 hours, stirring frequently.
4. If too thick, add a little water.
5. Add the cabbage, cook another hour until tender.
6. Add more salt and pepper if needed.

ham hocks, kidney beans, potatoes, carrots, onion, tomatoes, tomato sauce, linguica sausage, elbow macaroni, garlic, sugar, salt, pepper, head of cabbage

Taken from www.food.com/recipe/punahou-portuguese-bean-soup-295890 (may not work)