SAUSAGE BEAN CHOWDER

Sausage Bean Chowder image

This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living.

Provided by Leslie in Texas

Time 1h40m

Yield 3 quarts

Number Of Ingredients 12

Ingredients

2 lbs bulk sausage (can use half mild and half spicy or all spicy if you're brave!)
4 cups water
2 (16 ounce) cans dark red kidney beans
2 (16 ounce) cans diced tomatoes, undrained
2 medium onions, peeled and chopped
2 medium potatoes, peeled and cubed
1/2 cup green pepper, chopped
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper

Steps:

Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
Stir in remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Remove bay leaf before serving.

Nutrition Facts : Calories 1308.9, Fat 58.4, SaturatedFat 15.4, Cholesterol 220.9, Sodium 2602.5, Carbohydrate 121.9, Fiber 31.4, Sugar 17.1, Protein 77.7