Ingredients
1 pound bulk pork sausage2 cans (16 ounces each) kidney beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1 can (32 ounces) tomato juice1 cup chopped onion1 cup chopped green pepper1 cup diced peeled potatoes1 teaspoon seasoned salt1/2 teaspoon garlic salt1/2 teaspoon dried thyme1/8 teaspoon pepper1 bay leaf
Preparation
In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.
