5–6 pieces of smoked ham shank

2 (10-ounce) Portuguese sausages, diced

1 large onion, diced

4 stalks celery, diced

4 cloves garlic, minced

2 (14-ounce) cans diced tomatoes

2 (8-ounce) cans tomato sauce

1 quart water

2 cans kidney or garbanzo beans, drained

2 potatoes, cubed

3 medium carrots, diced

1 small head cabbage, cut into 1-inch pieces

1 bunch watercress, cut into 1½-inch pieces

Salt, black pepper, and Tabasco sauce to taste

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In a large pot, combine ham shanks, sausage, onion, celery, garlic, tomatoes, tomato sauce, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
Remove ham shanks. Trim skin and fat, then dice the meat.
Add beans, potatoes, and carrots to the pot. Simmer for 15 minutes.
Stir in diced ham, cabbage, and watercress. Simmer for another 15 minutes.
Season with salt, black pepper, and Tabasco to taste. Serve hot with rice, bread, or macaroni.