Sausage-Bean Chowder - cooking recipe

Ingredients

2 lb. bulk pork sausage
4 c. water
2 (16 oz.) cans kidney beans (undrained)
2 (16 oz.) cans whole tomatoes, chopped (undrained)
2 medium chopped onions
2 medium potatoes, peeled and cubed
1/2 c. chopped green pepper
1 large bay leaf
1/2 tsp. salt
1/2 tsp. dried whole thyme
1/4 tsp. garlic powder
1/4 tsp. pepper

Preparation

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