Preheat oven to 350 F. Place the sausages in a baking dish and cook until done, about 20 minutes; slice and set aside. Place the kidney beans in a large pot. Fry the bacon in a saucepan. Add the onion and saute until browned. Add the ground beef, and saute until cooked through. Mix in the sausage. Stirring continuously, add the other ingredients in order. Pour the mixture over the beans and bring to a boil, then lower heat and simmer about 45 minutes. check occasionally and add water if necessary to maintain the consistency of a chunky soup. Adjust seasonings. Recipe by: The Homemakers Magazine Cookbook Posted to MC-Recipe Digest by Carol H
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 260 (62%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 83mg||26 %|
|Sodium 1026.2mg||35 %|
|Potassium 1009.2mg||27 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 9g|
|Protein 27.9g||40 %|
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Calories per serving: 418
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