Italian stretch soup!

• 5 strips bacon keep the bacon grease.
• 6 sausage links( casings removed)
• 1 cup hamburger( cooked) can cook with the pork I just had already cooked burger left over.
• 3/4 onion, chopped
• 1 lg. mushroom (sliced)
• 1/2 head cabbage ,chopped(red is what i had great flavor nice surprise)
• 2 tbsp garlic
• 1 tbsp Italian herbs
• 1/2 gallon more or less to liking stock of choice( I had stock from corned beef and cabbage left )
• 3 potatoes
• 4 carrots
• 2 tbsp butter/ and or coconut oil

1. Use a stock pot thin enough you can saute in.
2. If you don't have one a saute pan/ fry pan works too.
3. Cook up the bacon till crisp enough to crumble but not loose flavor in stock pot.
4. Set aside just to cool then crumble.
5. Put back into stock pot along with the bacon fat.
6. Add butter and or oil, onion, and mushroom.
7. Saute till onion is caramelized.
8. I used the butter and bacon fat for flavor and added coconut oil cuz there was a lot to saute and didn't want to add more fat.
9. Add Italian herbs saute a couple minutes add in hamburger and sausage.
10. Cook till most all pink is gone.
11. Add garlic .
12. Saute another min.
13. Add cabbage.
14. Once cabbage is tender add carrots potatoes and stock.
15. Cook till veggies are all tender add salt and pepper to taste.

bacon, sausage, hamburger, onion, mushroom, cabbage, garlic, italian herbs, gallon, potatoes, carrots, butter

Taken from cookpad.com/us/recipes/344813-italian-stretch-soup (may not work)