Sausage, Green Beans, and Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.0
- Total Fat: 4.4 g
- Cholesterol: 6.3 mg
- Sodium: 1,019.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 5.6 g
- Protein: 7.1 g
View full nutritional breakdown of Sausage, Green Beans, and Potatoes calories by ingredient
Introduction
This is something my grandmother always made that is very simple and is a favorite at my house. It has all the main components of a balanced meal in one pot, which makes it doubly convenient. I hope everyone enjoys it! This is something my grandmother always made that is very simple and is a favorite at my house. It has all the main components of a balanced meal in one pot, which makes it doubly convenient. I hope everyone enjoys it!Number of Servings: 8
Ingredients
-
6 medium potatoes
4 cans of cut green beans
1 package of smoked sausage (Hillshire Farm is a good brand to use)
1 packet of dry onion soup mix
water
salt to taste
Directions
1. Peel and quarter the potatoes (try to keep them about the same size) and slice the sausage into 1/4 in. pieces.
2. Combine everything in a large soup pot (I use a 6-quart), then add enough water to cover the ingredients.
3. Set the temperature to Med-High heat until the water boils, then reduce to a simmer and cover.
4. Cook for about 20-30 minutes or until the potatoes split when tested with a fork.
The only delicate part of this recipe is the potatoes. You don't want them to fall apart, so its important that the water doesn't churn from boiling while it cooks.
I usually use a slotted spoon to serve and add some of the juice to each bowl. Don't drain the pot or everything will dry out. Make sure to include enough liquid to cover the ingredients when refrigerating.
Makes about 8 servings (not sure what size).
Number of Servings: 8
Recipe submitted by SparkPeople user SORON22.
2. Combine everything in a large soup pot (I use a 6-quart), then add enough water to cover the ingredients.
3. Set the temperature to Med-High heat until the water boils, then reduce to a simmer and cover.
4. Cook for about 20-30 minutes or until the potatoes split when tested with a fork.
The only delicate part of this recipe is the potatoes. You don't want them to fall apart, so its important that the water doesn't churn from boiling while it cooks.
I usually use a slotted spoon to serve and add some of the juice to each bowl. Don't drain the pot or everything will dry out. Make sure to include enough liquid to cover the ingredients when refrigerating.
Makes about 8 servings (not sure what size).
Number of Servings: 8
Recipe submitted by SparkPeople user SORON22.