Sausage & Bean Soup

By Janet-2

Ingredients

• 1/2 lb. pork sausage, i.e. chorizo
• 1 tbsp. vegetable oil
• 1 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups chicken stock
• 2 cups beef broth
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can (14 1/2oz) diced tomatoes with juice
• 1 russet potato (about 1/2 lb.), peeled, and cubed
• 1/4 tsp. chili powder
• 1/4 tsp. dried thyme
• 1 tsp. salt
• freshly ground pepper to taste
• 1 bay leaf

Preparation

Step 1

Brown the sausage in a soup pot over medium heat, breaking it up with a spoon as it cooks. Add the oil if needed to keep the sausage from sticking. Add the onion and bell pepper and saute until the meat is no longer pink and vegetables are tender, about 5 minutes.

Add all the remaining ingredients. Reduce the heat to low and simmer, covered, until the flavors are blended, about 45 minutes.

Remove bay leaf and serve.