Homemade Sausage and Cabbage Soup

 It's almost April, and Easter is this weekend, but it still feels like winter here.  There's still snow on the ground and it has been so cold.  I really hope it warms up soon, I can't wait until spring arrives!  But in the meantime, I keep making warm and hearty soups for dinner.  

This sausage and cabbage soup started out with me saying "I have sausage in the freezer and leftover cabbage...what can I make with that??"  I came up with this soup, and to be honest I was a little iffy about it as I was cooking.  I was doubting if my family was going to eat it.  But, I should have had more faith in my cooking abilities:  both of the boys loved it.  And my husband gobbled it up and told me that I should add cabbage to my chicken noodle soup, too.  I don't think I'll be adding cabbage to all my soups, but it does taste good in this one!

 What you need:  for about 10 servings

• 8 oz Great Northern beans, soaked overnight or quick soaked according to package directions
• medium onion, chopped
• 3 carrots, chopped
• 12 oz cooked sausage, sliced thinly
• 3 cloves garlic, minced
• 1 small head of cabbage (about 1/2 of a medium or large head)  Remove outer leaves and core, then chop
• 4 cups water
• 14 oz can diced unsalted tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried parsley flakes

Let's get cooking:
1.   Drain soaked beans, then add to a medium pot with enough water to cover by 1 inch.  Bring to a boil, then reduce heat and simmer 1 1/2 to 2 hours until soft.

2.  Meanwhile, add remaining ingredients to a stockpot.  Bring to a boil, then reduce heat and simmer about 1 hour.

3.  Drain beans, then add to the stockpot.

 Enjoy your delicious soup for dinner!
-Lily