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Sausage and Bean Chowder

Ingredients

  • 1 lb. hot Italian sausage or breakfast sausage
  • 2 - 16 oz. cans kidney beans undrained
  • 1 - 28 oz. can diced tomatoes
  • 1 onion diced
  • 2 large potato diced small
  • handful of shell macaroni optional
  • 1/2 c. diced celery
  • 1 green pepper diced
  • 1 qt. water
  • 1 bay leaf
  • 1 1/2 tsp. seasoned salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 1/2-1 tsp. crushed red pepper

Instructions

  1. Take the casings off the Italian sausages and brown in a skillet. Chop the sausage up with a spoon as it starts to brown. When it has started cooking, add in the diced onion and continue sauteeing about 5-7 minutes longer. Then add in the celery and green pepper. Saute another 5-7 minutes.
  2. Add in the tomatoes, kidney beans, water, bay leaf and all the seasonings. Cover and simmer 1 hour. Now add the diced potatoes, and macaroni (optional), cover and simmer 20 minutes longer.
  3. Serve with cornbread or your favorite bread.

Recipe Notes

Serves 4-6.