Sausage Bean Chowder

This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living.

• Ready In: 1 hr 40 mins
• Yields: 3 quarts

Ingredients

• 2  lbs bulk sausage (can use half mild and half spicy or all spicy if you're brave!)
• 4  cups water
• 2 (16 ounce) cans dark red kidney beans
• 2 (16 ounce) cans diced tomatoes, undrained
• 2  medium onions, peeled and chopped
• 2  medium potatoes, peeled and cubed
• 1⁄2 cup green pepper, chopped
• 1  large bay leaf
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
2. Stir in remaining ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 1 hour.
4. Remove bay leaf before serving.