The Inn at Brush Creek's Portuguese Soup

2 c. onions, chopped 3 T. chopped garlic

6 T. oil

1 lb. Elgin type, hot smoked pork sausage, sliced

10 c. beef stock

1 c. kidney beans with liquid

1 head cabbage, chopped coarsely

12 small new potatoes, scrubbed & quartered

1/4 - 1/2 c. cider vinegar

16 oz. bottle catsup

Salt & Pepper

Saute onions and garlic in oil until transparent. Add sliced sausage and brown lightly. Add to beef stock and all other ingredients. Bring to boil; simmer for about an hour.