Sausage, Bacon, and Bean Soup

I have often substituted cooked ground pork sausage and I have used regular bacon (6-8) slices.
Sausage, Bacon, and Bean Soup
Sausage, Bacon, and Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    lb smoked sausage, cut into 3/4 inch-thick slices

  • 4

    slices thick-sliced peppered bacon, cut into 1 inch pieces

  • 2

    medium onions, chopped

  • 2

    cloves garlic, minced

  • 1

    large green pepper, seeded and chopped

  • 1

    quart of water

  • 1/2

    tsp seasoned salt

  • 1/2

    tsp dried thyme

  • 1/2

    tsp pepper

  • 2

    (15 oz) cans kidney beans, drained

  • 1

    (28 oz) can tomatoes, undrained, and chopped

  • 1

    bay leaf

  • 2

    cups peeled, coarsely chopped potato

  • 1/4

    cup chopped fresh parsley or 1/4 tsp of dried parsley

Directions

Cook sausage in a large skillet until browned; remove from heat, and set aside. Fry bacon in a Dutch oven until crisp. Remove bacon; set aside, reserving 1 tablespoon drippings in Dutch oven. Add onion, garlic and green pepper to Dutch oven' cook, stirring constantly, 2 minutes. Add water and next 7 ingredients. Bring mixture to a boil; cover reduce heat, and simmer 30 minutes. Add chopped potato; cover and simmer 30 additional minutes. Add sausage; cover and simmer 30 to 40 minutes. Remove bay leaf. add bacon. Sprinkle with parsley before serving.

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