Portuguese Soup

• 1/4 c. olive oil
• 2 onions, diced
• 1 clove garlic, minced
• 1 (28 oz.) can crushed tomatoes
• 3 carrots, sliced
• 1/2 medium head cabbage, coarsely chopped (about 12 c.)
• 2 qt. beef stock or bouillon
• 1 1/2 lb. Italian sausage
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 (15 oz.) can red kidney beans

1. In a large soup pot, heat oil over medium-high heat and saute the onions and garlic until golden.
2. Add the crushed tomatoes, carrots, cabbage and beef stock.
3. Simmer 10 minutes; then add the sausage, cayenne pepper, salt and black pepper.
4. Cover and simmer for 1 to 2 hours, stirring in the kidney beans about 15 minutes before completion.

olive oil, onions, clove garlic, tomatoes, carrots, head cabbage, beef stock, italian sausage, cayenne pepper, salt, black pepper, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400587 (may not work)