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Dinner for 13

Sausage Bean Chowder

Pork sausage, beans, potatoes, tomatoes, and vegetables simmer slowly with herbs for a thick, filling chowder.

$0.96per serving $
140 minstart to table
13servings

AmericanDairy-freeBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 lb bulk pork sausage
  • 2 cans (16 oz) kidney beans
  • 1 can (28 oz) diced tomatoes
  • 1 can (32 oz) tomato juice
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup diced peeled potatoes
  • 1 tsp seasoned salt
  • 1/2 tsp garlic salt
  • 1/2 tsp dried thyme
  • 1/8 tsp pepper
  • 1 bay leaf

Steps

  1. Cook the sausage in a 6-quart pot over medium heat for 6 to 8 minutes, breaking it apart until it reaches 160 F.
  2. Add the onion and green pepper, then cook for 5 minutes until softened.
  3. Stir in the potatoes, beans, tomatoes, tomato juice, seasoned salt, garlic salt, thyme, pepper, and bay leaf.
  4. Bring the chowder to a boil, then cover and simmer over low heat for 115 minutes, stirring occasionally.
  5. Remove the bay leaf and check that the potatoes are tender before serving.

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