Sausage-Bean Chowder

1 pound bulk pork sausage
1 large onion
29-ounce can tomatoes, chopped
2 16-oz cans kidney beans, not drained
1 quart water
1 bay leaf
11/2 teaspoons seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/8 teaspoon black pepper
half a large green pepper, chopped
4-5 small potatoes, diced

Brown sausage in a skillet, and drain off fat. In a large kettle, place all ingredients except green pepper and potatoes. Cover and simmer for 30 minutes. Add green pepper and potatoes and simmer 30 additional minutes. This chowder also can be cooked all day in your Crock-Pot.

Diane H. Coleman,
Amelia County