Portuguese Sausage and Beans Soup

Bernice Ayala

• 3 Portuguese sausages (your choice)
• 1 med. onion, diced
• 1/2 green bell pepper, diced
• 1 tsp. parsley flakes
• 1/4 tsp. curry powder
• 1/8 tsp. oregano leaves
• 1 tsp. garlic, minced
• 1 (8-oz.) can tomato sauce
• 1 1/2 T. shoyu
• 1 lg. plus 1 sm. can Hunt’s chili beans (with liquid)
• 2 c. water
• 2 potatoes, cut into bite sizes
• 1/2 head cabbage, cut into 1-inch pieces.

Cut sausage in 1/4-inch slices. Stir-fry in Dutch oven until lightly browned. Drain excess oil. Add onion, bell pepper, parsley, curry powder, oregano and garlic. Stir-fry for 2 minutes. Add tomato sauce and shoyu. Cook 2 minutes. Add beans with its liquid and the 2 cups water. Cook 5 minutes. Add potatoes and cabbage and cook until the potatoes are soft. You may add cooked macaroni, carrots and ham hocks for variety, but if you do, add 2 more cups of water. Serves 6 to 8.