Hearty Sausage Soup II

Ingredients

• 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

Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.

Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.