Kitchen Sink Soup Recipe

In stock pot, brown sausage and onions. Crumble in 4 bouillon cubes. After bouillon cubes fully melt, add water and potatoes. Bring to a boil and cook for 10-15 minutes, or until potatoes are cooked through. Reduce to simmer. Add frozen veggie mix and simmer for 5 minutes, or until veggies are thoroughly warmed. Add tomato and heavy cream. Salt and pepper to taste. Serve in bowls with a little shredded cheese on top. Soup will be thick - almost a chili consistency. (Note, if soup is too salty, peel and cut a large potato into wedges and drop into soup. Cook until potato is fork-tender. Remove potato wedges. Serve.)