Red Bean Sausage Soup

1 pound turkey Italian sausage links, casings removed
1 medium onion, diced
3 cups chicken broth
3 medium tart apples, peeled and chopped
1 can (14-1/2 ounces) crushed tomatoes, undrained
2 tablespoons cider vinegar
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon rubbed sage
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained

In a large saucepan or soup kettle, cook the sausage and onion until meat is no longer pink; drain. Add the next 12 ingredients.

Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Add beans; heat through. Makes 8 servings (2 quarts).