Ski Slope Soup - cooking recipe

Ingredients

1 lb bulk sausage
2 (15 ounce) cans kidney beans
1 (14 1/2 ounce) can tomatoes
1 large onion, chopped
1 quart water
1/8 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 bay leaves
1/8 teaspoon pepper
1 cup potato, peeled and diced

Preparation

Brown sausage and drain well.
Combine all ingredients in a 4 quart saucepan or Dutch oven.
Cover and simmer for 1 hour.
Add potatoes and cook another 20 minutes.
Remove and discard bay leaves.
Beat soup with an electric mixer until all ingredients are well shredded, about 3 minutes.
Serve.