Hearty Sausage Soup II

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large stockpot over medium heat. Add the smoked sausage and cook, stirring, until browned, about 5 minutes.

2. Add the onions, green bell pepper and garlic to the pot. Cook, stirring often, until the onions are soft, about 5 minutes.

3. Pour in the water and add the beef bouillon cubes, stirring until dissolved. Add the cabbage, carrots, diced tomatoes with their juice, and tomato paste, stirring to blend.

4. Season with the seasoned salt, dried thyme and cayenne pepper. Bring to a boil, then reduce the heat to low and simmer, partly covered, for 30 minutes.

5. Stir in the zucchini and kidney beans. Simmer for 15 minutes more, until the carrots are tender.

6. Add the egg noodles to the soup and cook at a steady simmer until the noodles are tender, about 8 to 10 minutes. Taste and adjust the seasoning.

7. Ladle into bowls and serve hot, topped with grated Parmesan cheese.