PORTUGUESE BEAN SOUP

One of the best things I had in Hawaii was the Portuguese bean soup we had when we went to the Punahou festival. I found this recipe on line and I think I'll try to make it Saturday and see if it's as good as we had in Hawaii. Need to find someplace in Sac town to find Portuguese sausage.

Plus, this recipe looks like we could have it several times with just one cooking. My kind of recipe.

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
Directions:

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.