Step 1

Add the smoked ham hocks into a large pot (10 quart is ideal) and cover with water. Add in remaining soup stock ingredients and bring to boil over medium high heat. Cover and reduce the heat to low. Simmer for 2 1/2 to 3 hours. Add more water as water evaporates to keep hocks covered. While the stock is cooking, prep the vegetables and linguica sausage.

Step 2

Remove ham hocks and celery/cilantro. Discard the celery/cilantro and remove the meat from the ham hocks. Rough chop and set aside for later. Skim out the peppercorns, bay leaves, and oil at the top of the soup. There should be at least 9 -10 cups of stock. If not, add water.

Step 3

Add in onions, crushed tomatoes, tomato sauce, tomato paste (leave out if you prefer less tomato flavor), and granulated beef bouillon. Cover and simmer for 30-minutes

Step 4

Add carrots, potato, and linguica sausage. Bring heat up to medium, cover and boil for about 15 minutes. Taste and add salt/pepper to taste. This is also a great time to start cooking the macaroni (step 5).

Step 5

Add in the beans, smoked ham hocks, and cabbage. Cover and cook for an additional 10 -15 minutes or until the cabbage and potatoes are cooked.

Step 6

In a separate pot, cook macaroni according to package directions. Set aside to add into soup bowls later. This allows each individual to add as much or little macaroni to their bowls and prevents the macaroni from getting soggy.