Italian Stew with Sausage & Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 links Trader Joe Sausage-less Sausage, sliced3 Tblsp. Olive oil, divided5 large cloves garlic, put through a press3 medium/large onions, diced3 bell peppers (red, orange, yellow, or a combination)1 can (35 oz) San Marzano peeled tomatoes1 carton (qt.) organic vegetable broth (Swanson preferred)3 large Idaho baking potatoes, peeled & cut into 3/4" dicescant Tblsp. fennel seed1 large bay leafsalt & pepper to taste
In a 5-6 Qt. stock pot, heat 2 Tblsp. oil on mediu/high heat. Add sausage and saute, stirring frequently, until slightly browned. Remove from pot and set aside.
Add the last Tblsp. oil to the pot, and add the onions; sautee until slightly softened. Then add the garlic and pepper. Sprinkle lightly with salt & pepper, stir well. Cook until the vegetables are soft and have released some of their juices, stirring frequently.
Add the canned tomatoes with their juice, squishing them with your hands as you pour them in. Add the broth, potatoes, fennel and bay leaf. Stir well to mix. Bring to a full boil, then lower the heat to medium-low. Cover loosely and simmer for about 35 minutes, until the potatoes are just tender, stirring occasionally.
Add the sausage, stirring to combine. Cover loosely and continue simmering for 45 minutes or longer, stirring occasionally.
Taste for seasoning; remove the bay leaf, and serve immediately with crackers. Non-vegans may want to sprinkle reggiano parmesan on top for a delicious kick.
Makes approximately 10 one-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JUDITHAGREEN.
Add the last Tblsp. oil to the pot, and add the onions; sautee until slightly softened. Then add the garlic and pepper. Sprinkle lightly with salt & pepper, stir well. Cook until the vegetables are soft and have released some of their juices, stirring frequently.
Add the canned tomatoes with their juice, squishing them with your hands as you pour them in. Add the broth, potatoes, fennel and bay leaf. Stir well to mix. Bring to a full boil, then lower the heat to medium-low. Cover loosely and simmer for about 35 minutes, until the potatoes are just tender, stirring occasionally.
Add the sausage, stirring to combine. Cover loosely and continue simmering for 45 minutes or longer, stirring occasionally.
Taste for seasoning; remove the bay leaf, and serve immediately with crackers. Non-vegans may want to sprinkle reggiano parmesan on top for a delicious kick.
Makes approximately 10 one-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JUDITHAGREEN.
Nutritional Info Amount Per Serving
- Calories: 211.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 367.1 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 6.5 g
- Protein: 8.1 g
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