Portuguese Bean Soup - cooking recipe

Ingredients

1 (15 to 16 oz.) can red kidney beans
1 lb. ham hocks
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 (16 oz.) can whole tomatoes
1 lb. Portuguese sausage, cubed
1 small head cabbage, cubed
1 c. elbow macaroni
2 beef bouillon cubes

Preparation

Boil ham hocks in 2 quarts water until tender.
Cut meat from bones; replace meat in pot.
Add all ingredients except cabbage and macaroni; salt and pepper to taste.
Simmer 1 hour, stirring frequently.
Add a little water if too thick.
Finally, add cabbage and macaroni and continue cooking until macaroni is tender.
Serves 10 to 12.