Sausage Bean Chowder

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Sausage Bean Chowder

This sausage bean chowder is wonderful on those cold winter nights! It's easy to make and serves a family of four easily. I always double the recipe and share with neighbors.

Have a soup night drop in! Make 3-4 kinds of soups and chowders and invite the neighbors to drop by for a bowl of soup. My friend, Tammy, does this on Christmas Eve. Great to have plenty of hot food ready for all to enjoy!

PS - This is even better as a left-over! So make the day before you plan to serve!

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The Recipe 

Sausage Bean Chowder

Ingredients:
1/2 pound bulk pork sausage
1 16 oz can kidney beans
1 1/2 cups canned tomatoes. (I just use two regular size cans)
2 cups water
1 small onion, chopped
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup diced potatoes
1/4 cup chopped green peppers

Cook pork sausage in skillet until brown. Pour off fat. In large pot, combine all ingredients except potatoes and green peppers. Simmer, covered, one hour. Then add potatoes and green peppers and cook another 45-60 minutes or until potatoes are tender. Remove bay leaf and serve.

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Serving Suggestions 

Serve sausage bean chowderwith hot cornbread on a cold winter day!

Tip: Add a pinch of sugar to your cornbread mix for crunchy crust!
And use a seasoned iron skillet for the cornbread for best results!

Put leftovers in freezer for a day when you are too tired to cook!

Double It!

If you have more than 2 people in your family, double this recipe! In fact, double it anyway and share with a neighbor! It won't last long!

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