Sausage Bean Chowder

This time of year, when the weather begins to turn cool, I like to make soups and chowders. . . and I have a lot of recipes for them!  The one I am featuring here is an old recipe that I've made dozens of times.  I'm sure you will like it!

1 lb. pork sausage
2 cans kidney beans
1 can (1 lb.13 oz.) tomatoes
1 quart water
1 large onion, chopped
1/2 green bell pepper, chopped
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. pepper
1 cup diced potatoes

In skillet, cook pork sausage until brown.  Pour off fat.  In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic powder, thyme, and sausage.  Simmer, covered, one hour.  Add potatoes and bell pepper.  Cook, covered for 15 to 20 minutes until potatoes are tender.  Remove bay leaf and serve.