Hearty Sausage Soup Ii

• 2 tablespoons olive oil
• 1 (1 pound) package smoked sausage, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 10 cups water
• 3 cups chopped cabbage
• 2 carrots, thinly sliced
• 1 (15.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 4 beef bouillon cubes
• 1 teaspoon seasoned salt
• 1/2 teaspoon dried thyme leaves
• 1 dash cayenne pepper
• 2 small zucchini, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (8 ounce) package thin egg noodles
• grated Parmesan cheese

1. Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
2. Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

olive oil, sausage, onions, green bell pepper, garlic, water, cabbage, carrots, tomatoes, tomato paste, salt, thyme, cayenne pepper, zucchini, kidney beans, thin egg noodles, parmesan cheese

Taken from www.allrecipes.com/recipe/214203/hearty-sausage-soup-ii/ (may not work)