2 lb. portuguese sausage
1 lb. ham hock
1 onion, sliced
2 qt. water
2 carrots, diced
3 potatoes, diced
1 sm. cabbage, chopped
1 can (8 oz.) tomato sauce
2 cans (16 oz.) red kidney beans

Put sausage, ham hock, onion and water in a large pan or Dutch oven. 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 1 1/2 hours, stirring occasionally. Stir in undrained beans and cook a few more minutes, adding more water if necessary.