1 c. white Northern beans, soaked overnight
4 c. water
3 tbsp. butter
1 c. chopped onion
1 1/2 to 2 c. diced potatoes
4 c. shredded cabbage
1 (13 3/4 oz.) can beef broth
1 1/2 c. water
1 1/2 tbsp. salt
2 Polish sausages, sliced
Dash of cumin
1 c. sliced carrots

Drain beans. Put beans in large pan with 4 cups water. Bring to boil and simmer 1 hour or until tender. Do not drain. In a large skillet, saute onion and potatoes in butter until onions are transparent. Put beans and liquid, onion, potatoes, cabbage, beef broth, water, salt and pepper in large Dutch oven or soup pot. Cook at high 1 hour then add sausage and remaining seasoning. Turn heat to low, cook 4 hours. Add carrots last hour. Cool. Refrigerate overnight. Skim off fat and reheat before serving. 6 to 8 servings.