Empty-the-Pantry Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 ounces light turkey kielbasa (half a package)1 small onion, about 3/4 cup, chopped2 cloves garlic, minced1 can (14.5 oz) no salt added diced tomatoes, drained but juice reserved1 quart chicken stock4 red potatoes, quartered (about 2 cups)1 can (15 oz) red kidney beans, drained and rinsed1 cup carrots, shredded or chopped1/4 teaspoon red pepper flakes1/4 teaspoon black pepper1 package Fresh Express Baby Kale Mix2 dashes hot sauce
Place a dutch oven or large saucepan over medium heat. Coat with nonstick cooking spray. Once the pan is warm, add the onions and sausage. Cook until the onions soften and the meat is browned on all sides. Remove the meat from the pan and set aside. (If some of the onions are removed with the meat, that is OK.)
Add the garlic and drained tomatoes to the pan and cook, stirring constantly, until the tomatoes start to dry out and a brown color appears on the bottom of the saucepan. Slowly add the stock and reserved tomato juice to the pan, scraping the bottom of the pan with a wooden spoon to remove any browned bits (called fond). Add the potatoes to the pan and simmer for 10 minutes, then add the beans, carrots, meat, and peppers. Cook five more minutes, then add the kale and simmer for three minutes, until the kale is wilted.
Season with hot sauce and serve warm.
Makes 8 servings (1 heaping cup)
Add the garlic and drained tomatoes to the pan and cook, stirring constantly, until the tomatoes start to dry out and a brown color appears on the bottom of the saucepan. Slowly add the stock and reserved tomato juice to the pan, scraping the bottom of the pan with a wooden spoon to remove any browned bits (called fond). Add the potatoes to the pan and simmer for 10 minutes, then add the beans, carrots, meat, and peppers. Cook five more minutes, then add the kale and simmer for three minutes, until the kale is wilted.
Season with hot sauce and serve warm.
Makes 8 servings (1 heaping cup)
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 4.2 g
- Cholesterol: 15.3 mg
- Sodium: 419.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 9.1 g
- Protein: 11.2 g
Member Reviews
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LIVELOVELAF
love the basic recipe, but readers who need to decrease processed meats (persons with heart disease and arthritis) may want to consider omitting the sausage, and using black beans and spinach instead of red beans and Kale. Adding tofu or Quinoa are good ways to increase protein too! - 11/30/11
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LISSES07
Im really impressed how tasty the broth comes out! I usually make a stew with kale using chicken broth and white beans with garlic...but this is going to be my new mainstay. I used a full package of turkey kielbasa, omitted the potatoes and added a cup of barley with extra water. Fulfilling! - 2/22/11
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MAKLOR
I made this and added chard, mustard and collard greens a little cumin and tad of allspice. I also added garbanzo beans. It is a very tasty hearty soup. I was able to freeze 5 containers after eating my dinner and sharing it with 4 friends. That gives me the 'fast food' that helps keep me on track. - 1/13/12
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I_AM_EEVIE
Oddly enough the picture, once again, does not match the recipe. Where are the tomatoes? Why is there chicken instead of kielbasa. My thanks to the members that posted an appropriate picture of the actual recipe. It would also help if members didnt rate the recipe if they didnt try it. Thank you. - 2/10/12
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THEEASYKILL30
Pleasantly surprised at how flavorful & filling this stew is, even without pepper & hot sauce. I didn’t have all the components on hand so I used ground turkey, napa cabbage, & spinach instead & left out the beans. Husband doesn’t like tofu but I added some to mine & it was delicious! - 2/16/12