Portuguese Bean Soup

• 12 lb Polish sausage
• 12 lb hot Italian sausage
• 3 garlic cloves, chopped
• 1 (40 ounce) can red kidney beans
• 2 (28 ounce) cansof peeled Italian tomatoes
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped potato
• 1 cup chopped green pepper
• 12 cup chopped parsley
• 2 cups water
• 2 tablespoons chili powder
• 12 teaspoon Coleman's dry mustard
• 2 -3 tablespoons Worcestershire sauce
• 2 teaspoons oregano
• salt and pepper

1. Chop sausages into small cubes and brown over medium heat until fat is rendered Drain off most of the fat and add onions and garlic and cook until tender.
2. Add remaining ingredients to a stock pot and then add the sausage, onions and garlic to the stock pot.
3. Cook 1 to 1 1/2 hours.
4. Adjust seasoning to taste and add water if too thick.

sausage, hot italian sausage, garlic, red kidney beans, italian tomatoes, onion, celery, potato, green pepper, parsley, water, chili powder, mustard, worcestershire sauce, oregano, salt

Taken from www.food.com/recipe/portuguese-bean-soup-47463 (may not work)