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Turkey Sausage Cabbage Soup

3 cups shredded cabbage
2 (14 1/2-ounce) cans stewed tomatoes
1 (16-ounce) package cooked turkey sausages
1 (15-ounce) can great Northern beans
1 (14 1/2-ounce) can cut green beans
1 medium onion, chopped
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons bottled minced garlic or 4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon bottled hot red pepper sauce

In a 4-to 6-quart slow-cooker or casserole, combine cabbage, tomatoes, turkey sausages, great Northern beans, green beans, onion, ketchup, brown sugar, Worcestershire sauce, garlic, black pepper and red pepper sauce.

Cover and cook 6 to 8 hours in a slow-cooker or 2 to 3 hours on a stove over medium-low heat.

Makes 10 servings. Recipe can be cut in half and freezes well.

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