First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.

Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.

Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.

Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes. 

Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.

Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!