Portuguese Bean Soup

1/4 pound dried kidney beans           
1 1/2 tablespoons chopped fresh parsley
2 ham hocks or a ham bone                  
1 clove garlic, minced
with some meat on it                          
1 tablespoon lemon juice
3/4 pound hot Portuguese sausage*   
1/4 medium head cabbage, shredded
1 (8 ounce) can tomato sauce          
1/3 cup small elbow macaroni
1 medium potato, peeled and cubed      
dash allspice
1/2 medium onion, chopped                    
salt and pepper, to taste
2 medium carrots, sliced
2 stalks celery, sliced

Soak beans overnight, or cover with water, bring to boil; cover and
let stand 1 hour.  In large pot, cover ham hocks with water.  Cook for
1 1/2 hours or until ham is very tender.  Remove ham hocks.  Drain
soaking water from beans; add to pot with liquid from cooking the ham.
(If you are using a previously cooked ham bone, just add it along with
the beans and water to cover.  ) Simmer 1 hour or until tender.
Meanwhile, cut sausage into thin slices; saute and drain.  Remove
bones, skin, and fat from ham hocks and shred meat.  When beans are
tender, add sausage and ham.  Simmer 10 minutes.  Add tomato sauce,
potato, onion, carrots, celery, parsley, garlic, and lemon juice.
Simmer 20 minutes.  Add cabbage and macaroni; cook about 20 minutes.
Season with allspice, salt and pepper.  6 main dish servings.
*(Portuguese sausage is also know as linguica.  If it is not available
in your area, substitute chorizo, or in a real pinch, substitute
kielbasa and add a few dried red pepper flakes to the soup, about 1/4
teaspoon.) Serve with some crusty rolls and enjoy!