Roasted Tomato Sausage Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 411.2
- Total Fat: 20.2 g
- Cholesterol: 53.9 mg
- Sodium: 883.5 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.5 g
- Protein: 26.0 g
View full nutritional breakdown of Roasted Tomato Sausage Stew calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 lb extra lean ground beef
2 links hot italian sausage
1 can roasted diced tomatoes
3 cups chicken stock
1 can garbanzo beans
1 cup elbow macaroni
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground fennel
1 tsp oregano
3 tsp basil
salt and pepper to taste
Directions
Heat olive oil in sautee pan, add chopped onion, cook for five minutes. Add garlic, cook an additional three minutes.
While onion is cooking, combine chicken stock, canned tomatoes, fennel, oregano, basil, salt and pepper. Bring to a simmer over very low heat.
Add onions and garlic to stock mixture.
In the same sautee pan used for onions and garlic, brown ground beef and sausage (removed from casings and broken into pieces). When browned (about 10 minutes) drain and add to soup pot. Return to a simmer and cook over very low heat for one hour, tightly covered.
After an hour, add garbanzo beans. Return to a simmer and cook uncovered for 20 minutes. Then add dry pasta, continuing to cook for 30 minutes or until pasta is done (may cover pot to conserve liquid).
Serve hot, with parmesan cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user GECKOTLC.
While onion is cooking, combine chicken stock, canned tomatoes, fennel, oregano, basil, salt and pepper. Bring to a simmer over very low heat.
Add onions and garlic to stock mixture.
In the same sautee pan used for onions and garlic, brown ground beef and sausage (removed from casings and broken into pieces). When browned (about 10 minutes) drain and add to soup pot. Return to a simmer and cook over very low heat for one hour, tightly covered.
After an hour, add garbanzo beans. Return to a simmer and cook uncovered for 20 minutes. Then add dry pasta, continuing to cook for 30 minutes or until pasta is done (may cover pot to conserve liquid).
Serve hot, with parmesan cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user GECKOTLC.