1 lb. hot smoked sausage, sliced
1 1/2 qts. water
2 (15 oz.) cans red kidney beans, undrained
1 (18 oz.) can tomato sauce
1 med. onion, chopped
1 lg. potato, peeled and diced
2 carrots, sliced
1 stalk celery, peeled
2 cloves garlic, minced
1/8 tsp. salt
1/8 tsp. paprika
1/2 c. uncooked macaroni
1/2 c. head cabbage, thinly sliced
2 tsp. lemon juice

Cook sausage in a large Dutch oven until browned; drain. Return sausage to Dutch oven and add water and next 10 ingredients. Bring to a boil; reduce heat and simmer uncovered, 1 1/2 hours. Stir in macaroni, cabbage and lemon juice and continue to cook 30 minutes. Yields about 3 1/2 quarts.