Sausage Soup

My cooking is based mostly on what is available. This is the
general intent of the recipe. Minus the sausage it comes vegetable
soup. Feel free to modify as you wish.

- 28 oz can of organic diced tomatoes with juice
- 14 oz can of northern beans rinsed
- 2 cups free range chicken broth
- 1 or 2 cups of unsalted tomato juice
- 4 diced medium carrots
- Half a celery bunch diced
- One green/red/yellow pepper chopped
- Half a small head of cabbage diced
- Several spring (green) onions diced as far up as you dare go
- Several chicken sausages (optional as is everything really)
- Cumin to taste (I keep it in a 16 oz jar and shake it out of the open
top because you can never have too much cumin)
- Oregano to taste
- Fresh parsley chopped (dried will do)
- Course ground pepper to taste

Bring to a boil, reduce heat and cook for 30 to 45 minutes. Add some chopped greens. Kale is preferred as it retains texture better than spinach or chard. Cook for 10 minutes or so. Chop the sausage into appropriate sized chunks and serve.