1 1/2 lb. Polish sausage
1 can plain pinto beans (16 oz.), drained
2 cans Italian stewed tomatoes (6 oz.)
1/2 of med. cabbage, coarse chopped
1 lg. green bell pepper, diced
2 lg. onions, chopped
2 c. potatoes, diced, sm. thin slices
6 c. water
2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. celery seeds
Black pepper to taste
Texas Pete sauce to desired degree of hotness!

In a large pot combine tomatoes, water, beans, cabbage, onions, peppers, salt and all spices. Bring to a boil, lower heat and simmer 15 minutes. Add potatoes and keep simmering.

Meanwhile cut sausage in half lengthwise and slice into bite-size pieces. After chowder has been simmering for 30 minutes (it should be stirred occasionally). Add sausage and the Texas Pete. Makes as hot or mild as you like. Simmer until all the vegetables are done. Add more salt if needed or Texas Pete. It should simmer approximately 1 hour. This is very good with hot corn bread or saltine crackers!