Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Slow Cooker Sausage Soup




Source of Recipe


Recipe by Kella Klinker Simonin.


List of Ingredients




2 (16 oz.) cans kidney beans
2 (10-3/4 oz.) cans tomato soup
1 quart water
1 medium onion, chopped
1 bay leaf
1/2 tsp. thyme
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. red pepper (more if desired)
1 lb. hot bulk (ground) sausage
1 large potato, cut into cubes
1 green pepper, sliced


Recipe



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

Note: If you prefer extra spice, substitute a can of Ro-tel tomatoes for one can of soup.

Serve Sausage Soup with cornbread and a green salad.