So, my dear co-worker Cathy, is pushing me to post a recipe.  Here it goes.  I hate to say this, but when it comes to cooking I don't exactly do recipes unless you count a list of ingredients as a recipe.  Usually it's more like "let's see...what do we have?  What else can I add?  What do I need to use up?"  One of my favorites is one my husband initially created - cabbage soup.  Given the ratios of ingredients he uses, it should really be called Polish sausage soup!
You'll notice that I don't have very explicit instructions.  Here's what you need to keep in mind as you decide what to do with the ingredients:
How much time do I have?  If you don't have much time, remember that smaller pieces cook faster.  On the other hand, if you're a klutz with a knife it may be faster to throw in larger pieces and let them cook a little longer. You don't have to brown the sausage.  You can just throw everything in a pot and start it simmering.
Who's going to eat it?  Huge pieces of carrot or cabbage may not work well for a small child.
Is there anything in the fridge I need to use up?  Throw in those last few pieces of celery, cauliflower, peppers or turnips that aren't enough for a meal.  If you have fresh green onions or parsley, chop them up to add once
So is it 1 or 2 onions?  Depends.  If you really like onions, as my boys would say, "duh" put more in.  If the onions are really small you'll need more than if they are really big.  Seriously, you don't need a recipe to tell you how many.  Chill.  It's not that important.

My version of cabbage soup with sliced
green onions added when serving.

CABBAGE SOUP
1 ring of Polish sausage
1/2 - 1 head cabbage
3-4 potatoes
4-5 carrots
1-2 onions
2-3 cloves garlic
water or chicken broth
salt and pepper to taste

Slice the sausage and brown it in a large pot on medium high.  Stir frequently or you'll have blackened it not browned it, before you know it.  Ready the vegetables by cutting them into pieces that suit you.  As some fat is released from the sausage, add the onions and stir until translucent.  Add the remaining ingredients and simmer until they reach the tenderness YOU like.  Salt and pepper to taste.
Alternative:  throw all the ingredients in the pot and simmer until done.

Comments on ingredients:
Polish sausage:  Can be sliced or cut into large pieces.  This is also good using other sausages.  Pick a flavor that suits you.
Cabbage: Can be chunked, diced, shredded - pick what works best for you.
Potatoes: If they are small, then quartering may be sufficient.  If they are large or if you are feeding small mouths, you may want to cut them into bite-sized chunks.
Carrots: Can be sliced, broken into a few pieces each or if they had a good sale on baby carrots, just throw them in as is. (BTW they probably are not baby carrots - read the label.  It probably says baby cut, meaning they took regular carrots and cut them down to baby size!)
Onions:  See potatoes.
Garlic:  Hey, if you don't like garlic - leave it out.  No problem.,
Chicken broth:  It's not necessary, but it is good.  If you don't have any, use plain water or add some chicken bouillon to the water.
Salt and Pepper:  Remember that most sausage already has quite a bit of sodium in it.  Taste the soup before you start adding salt.
All these vegetables cook to tenderness at different rates.  You can control some of that by leaving "quicker cookers" in larger pieces or adding them a little later in the process.  Can you guess yet what I'm going to say?  It's up to YOU!  Figure out what works best for you.  It's okay...really!