Portuguese Soup - cooking recipe

Ingredients

1/4 c. olive oil
2 onions, diced
1 clove garlic, minced
1 (28 oz.) can crushed tomatoes
3 carrots, sliced
1/2 medium head cabbage, coarsely chopped (about 12 c.)
2 qt. beef stock or bouillon
1 1/2 lb. Italian sausage
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
1 (15 oz.) can red kidney beans

Preparation

In a large soup pot, heat oil over medium-high heat and saute the onions and garlic until golden.
Add the crushed tomatoes, carrots, cabbage and beef stock.
Simmer 10 minutes; then add the sausage, cayenne pepper, salt and black pepper.
Cover and simmer for 1 to 2 hours, stirring in the kidney beans about 15 minutes before completion.