1. Clean beans and ham-hocks, slicing ham-hocks on each side.
2. Fill pot with water until it covers the ham-hocks and beans. Bring to a boil then let it soak for 1 hour on the stove. Keep covered with a lid and the stove flame off.
3. After 1 hour, turn on the flame, bring to a boil, then simmer covered for 2 hours.
4. After 2 hours, sauté onion and garlic in a separate frying pan. Add tomato sauce, salt, pepper, and allspice. Continue simmering for a few minutes longer. Pour into soup pot with ham-hocks and beans. Add up to 1/2 cup of water or more if needed remembering the other ingredients to be added.
5. After 10 minutes, add carrots and sliced Portugese/Polish sausage. After another 10 minutes or so, add the diced potatoes and cabbage.
6. When potatoes are 3/4 done, add the angel hair spaghetti broken in half. Soup is ready when the spaghetti is cooked.
I usually add additional tomato sauce near the end if the water level is low - a pour here and there to keep it soupy. I use the angel hair pasta because it adds less starch to the soup.