In a large deep pot, add olive oil, onions, and garlic. Let that sizzle until aromatic. Add the Italian sausage, casing removed, and start to break the meat into pieces with a wooden spoon. Stir and cook until meat is no longer pink.
Drain the meat & onions of grease and return to the pot. Add carrots, cabbage, beef stock, water and bouillon. Bring to a boil.
Reduce heat to medium-low. Add herbs, potatoes, Rotel & beans and let simmer for about 15 minutes until the carrots and cabbage is tender. Adjust seasonings to taste.
Serve with crusty bread or crackers.
This recipe can be cut in HALF for smaller families! OR save the rest in a Ziploc freezer bag for another week.