Hearty Sausage Soup

• 18 links Italian sausages (mix hot, medium or mild, to taste)
• 3 10 1/2-ounce cans beef consomme
• 1 1/2 cups sliced carrots
• 1 onion, diced
• 1 1/2 15-ounce cans sliced beets, with juice
• 1 14 1/2-ounce can whole tomatoes, with juice
• 3 tablespoons tomato paste
• 1/2 head cabbage, shredded
• 2 cloves garlic, minced
• 1 tablespoon cider vinegar
• 1 15-ounce can red kidney beans
• Sour cream, for garnish
• Chopped parsley, for garnish

1. Slice the sausages into half-inch rounds.
2. (Sausage can be cut more easily if partially frozen.)
3. In a large saute pan over medium-high heat, brown the sausage well.
4. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.
5. In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar.
6. Break up tomatoes with a knife or spoon.
7. Add water to just cover.
8. Bring to a boil, reduce heat to low and simmer for two hours.
9. Add the kidney beans to the soup pot, and simmer for an additional hour.
10. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.

italian sausages, beef consomme, carrots, onion, beets, tomatoes, tomato paste, cabbage, garlic, cider vinegar, red kidney beans, sour cream, parsley

Taken from cooking.nytimes.com/recipes/6992 (may not work)