When it *finally* feels like fall, and the football schedule is just too good to while away in the kitchen, there is only one dinner option.

Sausage Bean Chowder with Rosemary Garlic Focaccia Bread.

Yes I said bread. Aromatic, cheesy, garlicky goodness – courtesy (once again) of the creative minds at Diet Doctor.

The Chowder is a Cybulsky staple, something my mom served often once the first nip of fall settled over Birmingham. The unmistakable scent of sausage simmering in bay leaves was enough to make my brother and me bid an early peace out from the neighborhood kickball game and fly through the back door, mouths watering.

I now ladle out my own bowl sans potatoes, and find it just as enjoyable.

Simple to prepare, high on taste, and easy on the budget, just the way I like it.

Sausage Bean Chowder
1 roll pork sausage (I prefer Jimmy Dean regular or sage)
2 cups water
1 can light red kidney beans, drained
1 can whole tomatoes, undrained
1 medium onion, chopped
2 medium potatoes, cubed
1 green bell pepper, chopped
2 bay leaves
1/4 tsp thyme
1/4 tsp garlic powder
salt and pepper to taste
Brown sausage in stock pot, set aside. Saute vegetables under tender crisp and add to stock pot. Add remaining ingredients, bring to a boil. Cover, reduce heat, and simmer for 1 hour. Remove bay leaves. Serve. MFP entry: Sausage Bean Chowder, 1 cup, 214 cals.