Punahou Portuguese Bean Soup - cooking recipe

Ingredients

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

Preparation

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