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Italian Soup

3/4 lb. sweet Italian sausage
3/4 lb. spicy Italian sausage
1 c. chopped green pepper
2 c. chopped onion
1 tsp. minced garlic (or to taste)
1 sm. can tomato paste
28 oz. can whole tomatoes, cut these up
6 to 8 c. water
4 to 5 tsp. granulated beef bouillon (to taste)

Cook sausage and drain. Put all of the ingredients in a large Dutch oven pan and cook for an hour. Just before serving soup, cook up some small pasta and add some to each serving of soup. Also, you can top each serving with some Parmesan cheese or melt some Mozzarella on top. Since this makes a large quantity, it works well to put the soup into smaller containers and freeze.

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