Now that we’re through all of the big time holiday eating and associated leftovers and since it’s cold enough that the lake coves are freezing, it’s time for some stick to your ribs soup - so last night we made some. One of our favorites for these situations is sausage bean chowder from the following recipe – it came to us from a co-worker many years ago and we still make it several times each winter. It’s hard to believe anything this easy to make could be so good.
SAUSAGE AND BEAN CHOWDER
3 lb. Bulk sausage browned and drained
4 ea 1 lb. Cans kidney beans
2 ea 28 oz. Cans of diced tomatoes
4 cups water
3 med bay leaves
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper
½ -teaspoon ground thyme (or 1 ½ tsp dried leaf)
2 medium onions chopped
Cover and cook for 1 to 1-1/2 hours on simmer
Taste and correct seasoning if necessary.
Add the following:
2-1/2 cups diced potatoes
1 green pepper diced
Cook another 30 minutes or until potatoes are cooked.
Bev did the cooking today and made a recipe and a half to have some to share with friends and family and still have plenty of leftovers. It’s real basic so we didn’t take any pictures of the cooking process, but here's one of my FIRST bowl full.
If you like chili and don’t try this recipe, you’re missing out. If you decide to make it and kick it up a notch (which I know many of you good cooks are apt to do:), please let me know what you did.
We ended up with less than a half inch of snow, but still enough to close school and create a run on grocery stores yesterday - remember, this is the South and after living here for 40 years, this store behavior still cracks me up. Have a great one and try to stay warm where ever you are.