Sausage, Bean And Cabbage Soup

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8 ounces beef sausages, cut into 1 inch pieces
• 5 cups beef stock
• 8 ounces kidney beans, with liquid
• 5 cups cabbage, shredded
• 6 new potatoes, quartered (do not peel)
• 1/8 cup balsamic vinegar
• 8 ounces tomato sauce
• 1 teaspoon paprika
• salt and pepper, to taste

1. Heat olive oil in a large stock pot.
2. Saute onions and garlic just until soft and transparent. Remove with a slotted spoon and set aside.
3. Add sausage chunks to pan and brown all over, about 3-5 minutes.
4. Return onions and garlic to pan.
5. Add remaining ingredients.
6. Bring to a boil, stirring often to keep from burning.
7. Reduce heat, simmer 45-60 minutes stirring occasionally.
8. Adjust seasonings to taste.

olive oil, onion, garlic, beef sausages, beef stock, kidney beans, cabbage, potatoes, balsamic vinegar, tomato sauce, paprika, salt

Taken from www.food.com/recipe/sausage-bean-and-cabbage-soup-265902 (may not work)