In 4-quart Dutch oven, cook onion and garlic in 2 tablespoons water or butter until tender but not browned. Add 6 cups water, potatoes, sausage, beans and bouillon granules. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add coleslaw mix or cabbage, ketchup and vinegar. Simmer, covered, for 10 minutes or more.
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