Bean And Sausage Soup
|Lean salt pork||1⁄4 Pound, finely diced|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Condensed black bean soup||1 Can (10 oz)|
|Canned red beans||15 Ounce (1 Can)|
|Raw carrots||1 Cup (16 tbs), diced|
|Celery||1 Cup (16 tbs), diced (Raw)|
|Cabbage||1 Cup (16 tbs), shredded|
|Green onions and tops||1 Cup (16 tbs), chopped|
|Beef bouillon cubes||6|
|Sweet basil||1 Teaspoon|
|Seasoning||1 Teaspoon (Accent)|
|Freshly ground pepper||To Taste|
|Spaghetti||3⁄4 Cup (12 tbs), broken into 1 inch pieces|
|Polish sausage||12 Ounce (1 Loop)|
|Smoked cocktail sausages||10 Ounce (2 Packages, 5 Ounce Each)|
Combine salt pork which has been sauteed until brown and crisp, tomato juice, black bean soup, red beans, sauce included, carrots, celery, cabbage, onions, bouillon cubes, all seasonings and hot water in a large soup kettle.
Bring to a boil and simmer for 1 hour.
Add spaghetti and sausage.
Simmer (do not boil) for an additional 30 minutes.