Sausage Bean Chowder - cooking recipe

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

Preparation

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).