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1
In a large skillet, over medium-high heat, saute the bell pepper, onion, and Italian sausage in 3 teaspoons of the olive oil until the sausage has browned, (about 12 minutes).
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2
While it is cooking, break up the sausage as much as you can.
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3
Drain and discard grease.
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4
In a large cooking pot, pour in the sausage blend, celery, carrots, cabbage, tomatoes with juice, beef stock, V-8, broccoli, garlic, basil leaves, Italian dressing mix, bouillon cubes, oregano, hot sauce, soy sauce, and six cups of the water, but do not add the lima beans or peas yet.
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5
These go in later.
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6
Bring to a boil and then reduce heat to effect a slow boil and cover, stirring occasionally.
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7
In a second cooking pot, pour in the reserved 3 quarts of water, the remaining teaspoon-full of olive oil and the teaspoon of salt.
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8
Stir and bring to a boil over high heat, covered.
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9
When it boils, slowly add the pasta and reduce the heat to effect a mild boil, uncovered.
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10
Cook the pasta, stirring occasionally, until it is just tender (al dente), then, before draining, remove one cup of the pasta water and add it to the soup.
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11
Shock the drained pasta in cold water (this will keep it from turning mushy later), re-drain and set it aside.
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12
After the soup has cooked for one hour, add the lima beans and peas.
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13
After 25 minutes more, add the drained pasta to the soup and allow it to cook, uncovered, for 5 more minutes.
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14
Serve hot.
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15
TIP: As the soup sits, it will absorb more liquid.
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16
Simply thin it with canned chicken broth and re-heat it if you want it thinner.
