Campfire Sausage and Potato Soup

Makes 6 to 7 servings

8	ounces kielbasa sausage
1	large baking potato, cut into 1/2-inch cubes
1	can (15-1/2 ounces) dark kidney beans, rinsed and drained
1	can (14-1/2 ounces) diced tomatoes, undrained
1	can (10-1/2 ounces) condensed beef broth
1	medium onion, diced
1	medium green bell pepper, diced
1	teaspoon dried oregano leaves
1/2	teaspoon sugar
1	to 2 teaspoons ground cumin

Cut sausage lengthwise in half, then crosswise into 1/2-inch pieces. Combine sausage, potato, beans, tomatoes with juice, broth, onion, bell pepper, oregano and sugar in slow cooker.
Cover; cook on LOW 8 hours or on HIGH 4 hours.
Season with cumin before serving.

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Campfire Sausage and Potato Soup