Ingredients

• 2 tablespoons canola oil
• 2 portuguese sausage (sliced or cubed 1/2 inch)
• 2 garlic cloves (minced)
• 1 medium onion (chopped)
• 2 large carrts (peeled and diced 1/2 inch)
• 2 celery stalks (diced 1/2 inch)
• 3 smoked ham hocks
• 2 cans kidney beans (15 oz., liquid included)
• 1 can crushed tomatoes (16 oz.)
• 1 tablespoon chinese chili sauce (sambal olek)
• 1 can tomato sauce (16 oz.)
• 2 quarts chicken broth or water
• 1/2 medium head of cabbage (core removed, cubed 1 inch)
• 2 large potatoes (peeled, cubed 3/4 inch)
• 1 cup elbow macaroni (cooked al dente)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Heat oil in the pot and add the sausage.
2. Once lightly browned, add the onions, carrots, garlic, and celery to the pot.
3. Add the ham hocks, kidney beans, crushed tomatoes, tomato sauce, chili sauce and chicken stock to the pot.
4. Bring to a simmer and cook for 1 hour.
5. Remove the ham hocks from the pot and let cool. Add the cabbage and potatoes and let it simmer for 10 minutes.
6. Remove the meat from the ham hocks. Dice the meat and add it back to the soup.
7. Adjust consistency and seasoning with additional chicken stock, salt, pepper, and chili sauce.
8. Add cooked macaroni as desired.