Portuguese Soup(The Inn At Brushy Creek)

• 2 c. onions, chopped
• 6 cloves garlic, chopped or garlic powder
• 6 Tbsp. oil
• 1 lb. garlic flavored smoked sausage, cut into bite sized pieces*
• 10 c. beef stock
• 1 (No. 303) can kidney beans with liquid
• 1 head green cabbage, chopped into medium pieces
• 12 small new potatoes, scrubbed and quartered
• 1/4 to 1/2 c. vinegar or less to taste
• 1 (16 oz.) bottle catsup or more to taste
• salt and pepper to taste

1. Saute onions and garlic in the oil.
2. When vegetables are transparent, add sausage slices and brown lightly.
3. Add beef stock and all other ingredients.
4. Bring soup to a boil, stirring to keep bottom of the pot from burning.
5. Reduce heat.
6. Allow to simmer 35 to 45 minutes or longer.

onions, garlic, oil, garlic, beef stock, kidney beans, green cabbage, potatoes, vinegar, catsup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550805 (may not work)