Cabbage and Bean Soup

1 lb. Kielbasa, sliced 1/2  in. thick
2 Tbsp. olive oil
2 onions, coarsely chopped
2 cloves garlic, minced
2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 medium cabbage, coarsely shredded
2 cans (16 oz. each) Italian style or other seasoned diced tomatoes
2 cups chicken broth
2 cans (20 oz. each) cannellini or Great Northern beans

Brown sausage.  Add onion and cook until tender.  Stir in all ingredients except beans; bring to boil.  Reduce heat, cover and simmer about 45 minutes.  Stir in beans and cook 15 minutes or until cabbage is done and beans are heated through.  Makes at least 8 servings.

My nephew Jon Cave came to the house at St. George Island one fall weekend when he was in college at Georgia Tech.  It must have been a while since he had eaten home-cooked food as he walked in out of the cold, smelled this soup, and proceeded to eat everything in the pot.  There must have been five or six bowlful.  He just sat there and slowly and steadily ate until it was all gone.  If you leave out the sausage, this is known as "Healing Soup."  The beans are optional. Good for what ails you.