2 bacon strips
1 lb. sweet Italian sausage
3 cloves minced garlic
2 lg. onions, chopped
1 c. celery, sliced
1 c. carrots, sliced
1 c. turnips, diced
2 c. tomato sauce
1 bay leaf
1/2 tsp. dried basil
4-6 c. water
1 tsp. salt
3 c. shredded cabbage
1/2 c. elbow macaroni
1 can kidney beans

Cook bacon and sausage until bacon is crisp and sausage is browned. Drain and discard most of the drippings. Cut sausage into bite sized pieces. Place in large pot with all ingredients except for the cabbage, macaroni and kidney beans. Simmer, covered for about 2 hours. Add cabbage and macaroni, about 15 minutes before the soup is done. Remove bay leaf. Add the kidney beans. 6 servings.