Sausage, Bacon and Bean Soup
1 pound smoked sausage, cut into 1/2-inch slices
5 slices thick-cut bacon, cut into 1-inch pieces
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
28 ounces canned diced tomatoes, undrained
4 cups vegetable broth
14 ounces canned kidney beans (or beans of your choice), rinsed and drained
8 ounces tomato sauce
1 bay leaf
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cups peeled and coarsely chopped potato
1/4 cup chopped fresh parsley
Cook sausage in a Dutch oven or large soup pot until nicely browned. Remove from pot and set aside.
Add bacon to pot and cook until crisp. Remove bacon and set aside, reserving 1 tablespoon of drippings in pot. Add onion, green pepper and garlic to pot and cook 2 minutes, stirring constantly.
Add beans, undrained tomatoes, vegetable broth, tomato sauce, bay leaf, seasoned salt, thyme and pepper. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add chopped potatoes, cover and simmer for an additional 20 minutes.
Add reserved sausage and bacon, cover and simmer 20 minutes or until potatoes are tender. Remove bay leaf. Ladle into bowls, sprinkle with parsley and serve.