This recipe for Sausage Bean Chowder, by Karla Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. bulk sausage 1 quart water 1 large chopped onion 1 1/2 tsp. seasoned salt 1/2 tsp. thyme 5 medium potatoes, diced 1 large can crushed tomatoes 2 16 oz. cans light red kidney beans 1 bay leaf 1/2 tsp. garlic 1/2 tsp. pepper
Brown sausage and drain. Combine all ingredients, bring to a boil and then degrease. Heat and simmer for 2 hours. Remove bay leaf before serving. This is also good in the crock pot, cooked on low all day.
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