Portuguese Bean Soup
2 lbs. dried kidney beans
2 smoked ham hocks
1 large onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 can (8 oz.) tomato sauce
1 can (14 1/2 oz.) whole tomatoes
1 Portuguese sausage
2 1/2 quarts water
3 large carrots
3 potatoes
3 stalks celery
1/2 head small cabbage
1 cup uncooked small elbow macaroni
Soak beans overnight in water to cover. Drain. Cover with fresh water and bring to boil in large soup pot. Drain again. Cover beans with 2 1/2 quarts water, add ham hocks, onion, salt, and pepper. Cover and bring to boil and simmer 1 hour. Remove ham hocks. Add tomato sauce, whole tomatoes, and sliced sausage. Simmer 30 minutes. Add macaroni, sliced carrots, sliced celery, potatoes cut into chunks, and chopped cabbage. Bring to boil and simmer until vegetables and macaroni are cooked. Add ham pieces from ham hocks. Serve steaming hot. Serves 10-12.
