To start, prepare the ham hock stock by combining the ham hocks with 2.5 quarts of water in a big pot. After bringing the water to a boil, reduce the heat to low. Cook for 1.5 hours on low heat with a cover on top.

Take the ham hocks out and place them on a chopping board to cool. Cut the meat and skin from the bone once it has cooled. Slice the meat and skin thinly, then place them aside.

Remove the fat from the ham hock stock's surface. The tomato sauce and diced tomato cans should be added after bringing the stock back to a boil.

Add the diced ham hocks back in after bringing the soup back to a boil. Add the diced potatoes, carrots, and onions after that.

Add the kidney beans, Portuguese sausage, cabbage, and macaroni noodles after bringing the soup back to a boil.

Continue to simmer the soup on medium-low heat for a further 30 minutes. Add enough of pepper and salt to taste when seasoning. Enjoy!