2 lb. sweet Italian sausage
4 cups water
2 tbsp. butter
3 leeks with white portion, diced (about 1 cup)
2 tbsp. fresh minced garlic
3 (15 oz.) cans chicken broth
3 (15 oz.) cans beef broth
4 (15 oz.) cans diced tomatoes
1 (10 oz.) can tomato soup
3 cans water (use empty soup can)
1 medium head of cabbage, chopped fine
4 yellow potatoes, peeled and diced
2 tbsp. dry basil dry or 3 tbsp. chopped fresh basil
3 bay leafs, crushed
2 tbsp. salt
4 tbsp. fresh ground pepper

Cook sausage in frying pan with 4 cups of water turning sausage frequently until all water is boiled out. Continue cooking until its well done. Remove from pan, wash all grease off, chop into small pieces and set aside.

Melt butter in a 4-quart pan, add the diced leeks and minced garlic, sauté over medium heat until soft, remove and set aside

In a large (18-quart) stock pot add 3 cans of chicken and beef broth with the 4 cans of diced tomatoes, 1 can of tomato soup, 3 cans of water, cover and bring to a boil. Add chopped cabbage, diced potatoes, diced leeks, minced garlic, basil and ground bay leafs. Cover again and bring to a boil for 10 minutes.

Finally add Italian sausage, salt and pepper, recover and bring to a boil for 15 minutes stirring frequently. Reduce heat to a simmer for 3 to 4 hours. Stirring occasionally. Remove from heat and allow to cool for 1 hour.

Makes approximately 1 1/2 gallons. Can separate into quarts and freeze for later enjoyment.

Submitted by: Brian Estes