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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Ingredients:
1 lb bulk pork sausage |
2 (16 ounce) cans kidney beans, rinsed and drained |
1 (28 ounce) can diced tomatoes, undrained |
1 (32 ounce) can tomato juice |
1 cup chopped onion |
1 cup chopped green pepper |
1 cup diced peeled potato |
1 teaspoon seasoning salt |
1/2 teaspoon garlic salt |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 bay leaf |
Directions:
1. In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf. Yield: 12-14 servings (about 3 quarts).
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