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Hot Sausage Soup



  • 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 seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper (more if desired)
  • 1 pound hot bulk (ground) sausage
  • 1 large potato, cut into cubes
  • 1 green bell pepper, sliced


  1. Mix beans, tomato soup, water, onion and seasonings together in slow cooker.
  2. Cook on LOW for 1 hour.
  3. Brown sausage in skillet over medium-high heat. Drain off fat.
  4. Put sausage on layers of paper towels to absorb even more grease.
  5. Add sausage to slow cooker along with potato and green bell pepper.
  6. Cook on LOW for 8 hours or until potatoes are tender.

Yield: 6 servings

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