Portuguese Bean Soup #2

• 2 lb Portuguese sausage, cut into 1/4-inch pieces
• 1 lb ham hock
• 1 onion, sliced
• 2 quarts water
• 2 carrots, diced
• 3 potatoes, diced
• 1 small cabbage, chopped
• 1 can (8 oz) tomato sauce
• 2 cans (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot; add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage, and tomato sauce; cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Makes 12 servings.