• Prepare the stock by placing the ham hocks in a large soup pot with about 2 quarts of water and bring to a boil. Cover the pot and simmer the meat for about 1 ½ -2 hours until tender.
• Transfer the meat to a large dish or cutting board to cool. Reserve the stock in the pot.
• Once the ham hocks are cool enough to handle, remove the meat off the bones and chop into smaller pieces.
• Return the stock to the fire and bring it back to a boil.
• Introduce the canned crushed tomatoes and tomato sauce and wait for the mixture to bubble. Then add the cooked meat, onion, celery, carrots and potatoes and continue simmering.
• When the potatoes are half cooked, add the sausage, garlic, cabbage, and kidney beans and finally the macaroni.
• Simmer for 15 - 30 minutes until all the vegetables and the macaroni have cooked through. Check the seasoning and add salt and pepper according to your taste.
• Remember to adjust the consistency along the way if you think the soup becomes too thick by adding some water.

Serve hot and enjoy!