Great Northern Bean Stew

• 1 pound bulk pork sausage
• 1 cup chopped onion
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups chopped cabbage
• 1 cup sliced carrots
• 1 tablespoon white vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons minced fresh parsley

1. In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.
2. Stir in parsley; cook 5 minutes longer.
3. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

pork sausage, onion, great northern beans, tomatoes, cabbage, carrots, white vinegar, brown sugar, salt, thyme, paprika, pepper, hot pepper sauce, parsley

Taken from www.tasteofhome.com/recipes/great-northern-bean-stew/ (may not work)