2 lg. cans red kidney beans
1 lb. ham hocks
1 lb. hot Portuguese sausage, sliced
1 lb. hot Italian sausage, cut up
3 lg. potatoes, diced
3 carrots, diced
1 c. chopped celery
1 lg. onion, chopped
1 head cabbage, chopped
1 (16 oz.) can crushed tomatoes

Boil ham hocks in 2 quarts water until tender. Remove meat from bones and return meat to stock. Add all other ingredients, except cabbage, simmer 1 hour. Season with salt and pepper to taste. Add cabbage before serving and simmer until cabbage is tender.