Sausage Bean Chowder

1/2 lb. pork sausage
12 oz. canned tomatoes
1 small onion, chopped
3/4 tsp. salt
1/4 tsp. thyme
1/2 c. diced potatoes
1 can (16 oz.) kidney beans
2 c. water
1 bay leaf
1/4 tsp. garlic salt
1/8 tsp. pepper
1/4 c. green pepper, chopped

Cook pork sausage in skillet until brown.  Pour off fat.

In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf and seasonings.  Add sausage, simmer covered 1 hour.

Add potatoes and green pepper.  Cook covered 15 minutes or until potatoes are tender.  Remove bay leaf and serve.

Mary Ellen Bowerman