A comforting and flavorful soup inspired by traditional Portuguese cuisine, perfect for a cozy meal.
Place the smoked ham hocks in a large pot and cover with water.
Using smoked ham hocks adds a deep, savory flavor to the broth.
Bring to a boil, then reduce heat and simmer until the meat is tender, about 1.5 hours.
Simmering slowly ensures the meat becomes tender and the broth is flavorful.
Remove the ham hocks, let them cool slightly, then shred the meat off the bones.
Shredding the meat while it's warm makes it easier to handle.
Return the shredded meat to the pot and add the kidney beans, potatoes, carrots, onion, and tomato sauce.
Cut the vegetables into uniform pieces for even cooking.
Simmer the soup for 45 minutes, stirring occasionally.
Stirring prevents the ingredients from sticking to the bottom of the pot.
Add the cabbage and elbow macaroni, and cook until tender, about 15 minutes.
Adding the cabbage and pasta later ensures they don't overcook.
Season with salt and pepper to taste, and serve hot.
Taste the soup before serving to adjust the seasoning as needed.
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