Prep 20 mins
Cook 1 hr
With a bit of a spicy kick, this is delicious and filling.
- 12 ounces turkey sausage, links
- 2 (14 -16 ounce) canscooked beans, drained and rinsed
- 2 cups diced tomatoes
- 2 cups carrots, sliced
- 1 medium onion, chopped
- 1 cup celery, sliced
- 1 potato, with skin diced
- 1⁄2 cup fresh parsley, chopped
- 1 cup chicken stock
- 2 bay leaves
- 2 teaspoons pepper
- 1 teaspoon cayenne pepper
- 2 garlic cloves, minced
- Boil the sausage 15 minutes, piercing the skin in several places to allow the fat to drain from the links.
- Remove from the pan and cut into 1/2-inch pieces.
- Set aside.
- Mix the beans, tomatoes, carrots, onion, celery, potato, parsley, and chicken stock in a large pot and bring to a boil.
- Add the bay leaves, pepper, cayenne pepper, garlic, and sausage.
- Salt to taste and stir thoroughly.
- Add water if desired.
- Heat to boiling, turn to low, and simmer one hour or til carrots are tender.
An especially good stew! I like the low fat aspect yet it's very full flavoured, wholesome and comforting. I let the pot simmer for a good half hour and that was enough; it didn't need an hour. I used a half tsp of cayenne and we enjoyed that strength..it was there but not too boldly. Also added 1/2 cup pasta sauce & didn't need any extra water. Seasoned with salt and pepper at the table. Thanks for posting this stew..it's a keeper!