Soup Bros. Sheboygan Cassoulet

2 cups diced onions
1/2 to 1 cup peeled and roughly chopped garlic (to taste)
2 cups peeled and diced carrots
2 cups diced red bell pepper
2 tablespoons olive oil
2 pounds bratwurst, grilled and sliced 1/2 inch thick
2 pounds grilled dark chicken meat, cut into 1/2-inch cubes
1/4 cup tomato paste
2 cans (28 ounces each) or 4 cans (14 to 15 ounces each) Great Northern beans
1 gallon chicken stock
1 teaspoon ground white pepper
1 teaspoon coarsely ground black pepper
1 tablespoon crushed caraway seeds
1 tablespoon thinly sliced fresh sage
Sliced green onions for garnish

In large soup pot over high heat, saute onion, garlic, carrots and bell pepper in olive oil until onion is translucent, about 5 minutes.

Add bratwurst, chicken, tomato paste, beans and stock. Bring to boil.

Reduce heat, add seasonings, and simmer uncovered 30 minutes. Garnish each serving with sliced green onions.

Makes 12 hearty bowls of soup.