This recipe makes a good, tomato-based soup with a tangy sausage flavor. The potatoes in it add a delicious heartiness. Like many soups and stews, it's better the second day. The sausage gives the soup its primary flavor, so carefully select a sausage that you and your family really like.
- 2 16 oz. cans kidney beans
- 1 lb. bulk (ground) pork sausage
- 1 29 oz. can tomatoes, broken up
- 1 quart water
- 1 large onion, chopped
- 1 bay leaf
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon thyme
- 1/8 teaspoon pepper
- 1 cup diced potato
- 1/2 green pepper, chopped
In a frying pan, cook the sausage until it's brown and pour off any drippings. In a large soup pot or kettle, combine everything but the potatoes and green pepper. Bring to a boil and simmer covered for an hour. Add the potatoes and green pepper and cook until the potatoes are tender, approximately 15 to 20 minutes. Remove the bay leaf before serving.
Serves 8.
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