2 lb. bulk pork sausage
4 c. water
2 (16 oz.) cans kidney beans (undrained)
2 (16 oz.) cans whole tomatoes, undrained chopped
2 med. onions, chopped
2 med. potatoes, peeled & cooled
1/2 c. chopped green pepper
1 lg. bay leaf
1/2 tsp. salt
1/2 tsp. dried whole thyme
1/4 tsp. garlic powder
1/4 tsp. black pepper

Brown sausage in a Dutch oven, stirring to crumble; drain off drippings. Stir in remaining ingredients; bring to boil. Cover, reduce heat and simmer 1 hour. Remove bay leaf before serving. Yield: 3 quarts.