|
2 pounds bulk pork sausage (I use venison sausage)
|
|
4 cups water
|
|
2 (14.5 oz or 16 oz) cans diced tomatos, undrained
|
|
2 (15.5 oz) cans Dark Red Kidney beans, undrained
|
|
1 (15.5 oz) can Great Northern Beans, undrained
|
|
2 medium onions, chopped
|
|
2 medium potatoes, peeled and cubed
|
|
1/2 cup chopped green bell pepper
|
|
1/2 tsp dried thyme leaves
|
|
|
|
1/4 tsp garlic powder
|
|
1 large Bay leaf
|
|