Sausage Bean Chowder

Winter is still up on us! Spring is around the corner along with the time change to prepare for spring & summer. Spring is really the start of BBQ season for some of us, of course depending on where we live. Back east fighting deep-freeze, its soup season. On the west coast, save the crops season is the term I’m going to use. We can use the rain, keep the land green, cleaner air, conserve the water supply and most of all, and grow your own organic vegetables.

Organic is taking a hit right now, as with not enough rain the price of organic has gone up as well production is at a low. The thing about organic, if its not grown in your own backyard, how would you know its organic? We can tell the different between grass feed cows vs. a cow on juice, however vegetables is a whole different ball game. Take it from me; I work 7 plus farmers markets a week. Here’s the thing, I support organic, I ate organic food growing up as my parents grew their own vegetables and my grandfather had trees of avocado, lemon and apple trees in his backyard. Back to the farmers market, we all shop there because we want to support our community, shop local. Ever look at the banner of the company name that is selling the vegetables and the box on the floor the vegetables came in? Give it a look.

Truth is, I don’t care how they do their business of getting the product, just don’t like to me about an ‘organic’ product when its not organic.

Here’s a recipe from Deaf Man’s BBQ family to yours

Sausage-Bean Chowder


  • 1 pound turkey sausage

  • 2 16 oz. cans kidney beans

  • 1 13 oz can tomatoes, broken up

  • 1 quart


  • 1 large onion, chopped

  • 1 bay leaf

  • 1 ½ teaspoons seasoned salt

  • ½ teaspoon garlic salt

  • ½ teaspoon thyme

  • 1/8 teaspoon pepper

  • 1 cup diced potatoes

  • ½ green pepper, chopped


  1. In a skillet, cook sausage until brown, Pour off drippings

  2. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, seasoned salt, garlic salt,


    and pepper. Add sausage and simmer, covered, for 1 hour.

  3. Add potatoes and green pepper.

  4. Cook for 15-20 minutes, until potatoes are tender. Remove bat leaf