6 C. chicken broth
2 to 2 1/2 lbs. Usinger’s Andouille or Chorizo, cut in 1/2 inch chunks
2 lbs. peeled potatoes, cut in large pieces
1 can of tomatoes
1 green pepper, diced
1 head of cabbage, chopped coarsely
3 onions, chopped or sliced
2 large carrots, sliced
Garlic powder or granulated garlic
Salt & Pepper
1 can of kidney beans
1 can of garbanzo beans
Combine all ingredients except the beans in a large pot. Add enough water to cover completely.
Bring to boiling, then simmer until thick (about 3 hours).
Shut off heat. Add kidney beans (drained) and garbanzo beans.