Spicy Sausage-Kidney Bean Soup

Name: Spicy Sausage-Kidney Bean Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 cup servings, 6 serving(s)
Ingredients: 1951.86 ml dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained); 2602.49 ml beef stock (or water, enough to cover beans by 2 inches); 2494.75 g bulk pork sausage; 6 large onion, chopped; 11 garlic cloves, minced; 4365.82 g can diced tomatoes, un-drained; 6 bay leaf; 5203.0 ml beef stock (or water); 27.10 ml salt (to taste); 40.66 ml seasoning salt; 20.33 ml dried thyme; 13.55 ml salt; 6 red bell pepper, chopped; 1301.24 ml potato, in 1/2-inch dice

Submitted by OliveLover

"The original is from Southern Living 1983 cookbook and is credited to Mrs. Frank Patton from Johnson City, Tenn. This is a favorite of ours that we often double and freeze in lunch size portions for DH. The original recipe calls for canned beans, but we process dried beans. If you don't have a pressure cooker, it will take longer, so if you're in a hurry, use the canned variety. We also tend to increase the spices and herbs and use hot sausage to increase the impact. (time does not include soaking)"

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Ready In:: 1hr 30mins
Ingredients:: 14
Yields:: 11 cup servings
Serves:: 33

ingredients

1951.86 ml dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained)
2602.49 ml beef stock (or water, enough to cover beans by 2 inches)
2494.75 g bulk pork sausage
6 large onion, chopped
11 garlic cloves, minced
4365.82 g can diced tomatoes, un-drained
6 bay leaf
5203.0 ml beef stock (or water)
27.10 ml salt (to taste)
40.66 ml seasoning salt
20.33 ml dried thyme
13.55 ml salt
6 red bell pepper, chopped
1301.24 ml potato, in 1/2-inch dice

directions

Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.