Sausage Soup

So I have had a few requests for this recipe. It is much like the last soup recipe, but with some differences. There are many, many varieties of soup you can make with this soup base. All of the ingredients listed are measured in approximation. Feel free to add more of, or less of according to your own tastes. I came up with this one, again, by what I had available to me last Sunday afternoon.

Ingregients:
1 lb of ground sausages, turkey or pork, the hot flavor
4-5 small red potatoes, or 2-3 large, diced
3-4 carrots, sliced
1/2-1 white or yellow onion, diced
1/4 head of cabbage
1/2 Tbsp chicken bouillon
1-2 Tbsp basil
A dash of rosemary
A dash of thyme
A dash of sage
Dash of oregano
salt and pepper to taste
As always, I like to turn up the spice a bit with crushed peppers
2 scalllions, chopped
1 cup frozen french green beans (I cut them in half first)
1 can of corn
1-2 cups of heavy whipping cream
thickening agent (I used the flour and water method, 3Tbsp flour)

Fill a gallon size pot about half full of water and put on the stove on high. While its heating up you can add the potatoes, carrots, half of the chopped onion, cabbage, and all of the spices and herbs and bouillon. While that is coming to a boil, brown the sausage in a separate pan with the rest of the onion.  Once the soup has come to a boil and the veggies are tender, add everything else including the browned sausage and bring it back to a boil. Once the soup is thickened, serve!