Campfire Sausage and Potato Soup the Editors of Publications International, Ltd.
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||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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