Italian Stew with Sausage & Peppers

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Italian Stew with Sausage & Peppers calories by ingredient


Introduction

Before I became vegan, I made this stew with sicilian and sweet italian sausage. What a treat (for me, but not for my health). You can use the real thing, but you need to calculate the nutrition over again, and be sure you're sitting down when you read it! This version is actually very much like one from a great vegetarian restaurant in Connecticut, and a real treat, especially on a cold day. Before I became vegan, I made this stew with sicilian and sweet italian sausage. What a treat (for me, but not for my health). You can use the real thing, but you need to calculate the nutrition over again, and be sure you're sitting down when you read it! This version is actually very much like one from a great vegetarian restaurant in Connecticut, and a real treat, especially on a cold day.
Number of Servings: 10

Ingredients

    3 links Trader Joe Sausage-less Sausage, sliced
    3 Tblsp. Olive oil, divided
    5 large cloves garlic, put through a press
    3 medium/large onions, diced
    3 bell peppers (red, orange, yellow, or a combination)
    1 can (35 oz) San Marzano peeled tomatoes
    1 carton (qt.) organic vegetable broth (Swanson preferred)
    3 large Idaho baking potatoes, peeled & cut into 3/4" dice
    scant Tblsp. fennel seed
    1 large bay leaf
    salt & pepper to taste

Directions

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.