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Categories:
sausage onions garlic cabbage kidney red beans butter beans garbanzo beans tomatoes tomato juice carrots potatoes basil seashell
Viewed: 16 - Published at: 8 years agoIngredients
- 2 to 3 pkg. Portuguese sausage (hot)
- 2 onions
- 1/2 tsp. minced garlic
- 1/2 head cabbage, shredded
- 2 cans kidney or pinto beans
- 1 can red beans
- 1 can butter beans
- 1 can garbanzo beans
- 2 large cans Progresso crushed tomatoes with puree
- 1 (48 oz.) can tomato juice
- 3 carrots
- 3 to 4 potatoes
- 3 fresh basil leaves or dried basil
- 1 1/2 to 2 c. small seashell or elbow macaroni
Method
- Peel all vegetables.
- Dice potatoes into bite size pieces. Slice carrots.
- Slice onions into sections.
- Shred cabbage.
- Brown sausage lightly.
- Add onions, cabbage and garlic; continue browning until vegetables are translucent.
- Add tomatoes, tomato juice and herbs, potatoes and carrots.
- Turn heat to low and cook two hours minimum or all day if you like.
- Cook pasta al dente and add to soup right before serving.
