1 can red kidney beans
1 can Ranch style beans
2 cans beef broth
1 c. ketchup
5-6 potatoes, diced
1 c. onion, chopped
3 cloves garlic
1 lb. smoked sausage, cooked
1/2-1 med. head cabbage (cut into med. pieces)

Mix beans, broth, ketchup, cabbage, garlic, potatoes and onions in a large pan. Add about 1 quart water, start cooking on medium heat. Slice sausage and bake on a cookie sheet in oven until brown. Add sausage to bean mixture. Cook until potatoes are done and soup thickens. If too thick, add more water. Unused soup keeps in refrigerator for about 1 week.