Post by Baking_Bud on Jan 13, 2003 21:41:34 GMT -6
Sausage Bean Chowder
2 lb. Link Sausage (or ground sausage > your choice)
2 cans (16oz. each) Kidney beans (not SW)
1 can (1 lb. 13oz.) tomatoes broken up
1 qt. water
1 large onion chopped
1 bay leaf
1 1/2 tsp seasoned salt
1/2 tsp. garlic
1/2 tsp. thyme
1/8 tsp. pepper
1 C diced potatoes
1/2 green pepper, chopped
In a skillet, cook pork sausage until brown. Pour off fat. In a large pot combine kidney beans, tomatoes, water, onion, bay leaf, salts, thyme, and pepper. Add sausage, simmer for at least an hour. If using crockpot you may simmer all day. The longer this soup cooks the better it is. Add potatoes and green pepper. Cook covered till potatoes are tender. Remove bay leaf. Yield 8 generous servings.