Ingredients
8 ounces bulk lean turkey breakfast sausage1 medium onion, chopped1 medium green pepper, chopped2 cans (16 ounces each) kidney beans, rinsed and drained1 medium potato, peeled and cubed4 cups water1 bay leaf1/2 teaspoon each garlic salt, seasoned salt and pepper1/2 teaspoon dried thyme1 can (28 ounces) diced tomatoes, undrained
Preparation
In a large saucepan, cook sausage, onion and green pepper over medium heat 4-6 minutes or until vegetables are tender and sausage is no longer pink, breaking up sausage into crumbles; drain.
Stir in beans, potato, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until potato is tender. Stir in tomatoes and heat through. Remove bay leaf.
