Sausage Chowder
Author: 
 
Ingredients
  • ½ pound bulk sausage **
  • 2 cans of kidney beans partially drained
  • 1 jar Prego (24 ounces) Roasted Garlic & Herb Italian sauce
  • 2 cups of water
  • 1 small onion chopped
  • 1 bay leaf
  • ¼ teaspoon salt
  • ¼ teaspoon thyme
  • ¼ teaspoon pepper
  • ¼ cup chopped green pepper
  • ½ cup unpeeled diced potatoes
Instructions
  1. Cook sausage in skillet until brown. Pour off fat. In large kettle, combine beans, Prego, water, onion, bay leaf, salt, thyme and pepper, as well as sausage. Simmer one hour covered. Add potatoes and green pepper. Cook until tender. Before serving remove and discard bay leaf.
  2. ** I used Butterball 14 ounce Hardwood Smoked Turkey Sausage sliced and quartered. I warmed in pot with ¼ cup water and then drained.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/01/04/sausage-chowder/