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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 6 |
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A great soup to make for the weekend! Put all the ingredients in your crock pot and let cook all day. Supper will be will great with a bowl of this soup and some nice crusty bread. Ingredients:
2 (16 ounce) cans kidney beans |
2 (10 3/4 ounce) cans tomato soup |
1 quart water |
1 medium onion, chopped |
1 bay leaf |
1/2 teaspoon thyme |
1/2 teaspoon seasoning salt |
1/2 teaspoon black pepper |
1/2 teaspoon red pepper (more if desired) |
1 lb spicy bulk sausage (ground) |
1 large potato, cut into cubes |
1 green bell pepper, sliced |
Directions:
1. Set your crock pot to low and add beans, tomato soup, water, onion and seasonings. Cook for one hour.
2. Over medium high heat brown sausage in small skillet. Drain fat and place sausage on a plate that has been layered with paper towels. Let more grease get absorbed in paper towels than add sausage to the crock pot. Also add the potatoes and green pepper at this time. Continue to cook on low for 8 hours or until potatoes are tender.
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