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Saute Leeks, Garlic, Shallots And Carrots In Oil For 10 Minutes. Add Bell Pepper, Rutabaga And Stock. Bring To A Boil. Add Pigeon Peas And Return To A Boil. Add Rosemary And Thyme. Simmer For 45 Minutes. Add Tomatoes, Wine, Cabbage, Salt, Pepper And Lemon Juice. Simmer For 50 Minutes. Brown Sausage In A Frying Pan, Then Add To The Soup. Simmer For 10 Minutes. Serve Sprinkled With Parsley.
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