Sausage-Bean Chowder

1 pound bulk hot Italian sausage
28-ounce can diced tomatoes
2 16-oz cans kidney beans, not drained
1 quart water
1 bay leaf
11/2 teaspoons seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/8 teaspoon black pepper
half a large green pepper, chopped
4-5 small potatoes, diced

Brown sausage in a skillet, and drain off fat. In a large kettle, place all ingredients except green pepper and potatoes. Cover and simmer for 30 minutes. Add green pepper and potatoes and simmer 30 additional minutes. This chowder also can be cooked all day in your crockpot.

Senate Restaurant Bean Soup

Got this recipe out of an old issue of Cobblestone when I was teaching in Scranton in the very early 80s and have been cooking it since. The story said this is served every day at the Senate Restaurant.

2 lbs. navy beans
1 ½ lbs. smoked ham hocks
1 diced onion
4 qts. Water
Butter, salt and pepper

Wash beans through hot water. Drain. Add four quarts of hot water and ham hocks. Simmer slowly in a covered pot for three hours. Remove ham hocks and cool. Pull the meat from the bones and return meat to pot. Cook onion in butter until slightly browned and add to the soup. Season with salt and pepper. Add water or broth if needed.