Soups, Stews
1 cup chopped onion
1 lb bulk pork sausage
1 15-oz can great northern beans
28 oz can dice tomatoes undrained
2 cups chopped cabbage
1 cup sliced carrots
1 tbsp white vinegar
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp hot pepper sauce
2 tbsp fresh parsley minced
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.
Stir in parsley; cook 5 minutes longer.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.