Bean Soup with Sausage

8 oz. Swiss Meat Breakfast Sausage (can be bulk or links)

1 medium Onion, chopped

1 medium Green Pepper, chopped

2 cans (16 oz.) Kidney Beans, drained and rinsed

1 medium Potato, peeled and cubed

4 cups Water

1 Bay Leaf

1/2 tsp. Garlic Powder

1/2 tsp. Seasoned Salt

1/2 tsp. Pepper

1/2 tsp. Dried Thyme

1 can (28 oz.) Diced Tomatoes

In a large saucepan, cook sausage, onion, and green pepper over medium heat 4-6 minutes or until vegetables are tender and sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in beans, potato, water, bay leaf and seasoning. Bring to a boil. Reduce heat, simmer uncovered 10-15 minutes or until potato is tender. Stir in tomatoes and heat through. Remove Bay Leaf. Serves 10.