Gingersnap Stew
- Reviews 1
Ready In: 2 hrs 20 mins
Serves: 4-6
Ingredients
- 3 carrots, peeled and cut into 3/4-inch pieces
- 3 medium celery ribs, cut into 1/2-inch pieces
- 1⁄4 cup onion, chopped*I use more
- 2 teaspoons cooking oil, cooking spray
- 8 -12 ounces smoked sausage, cooked, cut into 1-inch pieces, smoked turkey sausage works
- 1 1⁄2 cups water
- 15 ounces kidney beans, rinsed & drained
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 14 ounces tomatoes with juice, plain
- 6 gingersnap cookies, crushed, about 1/3 cup
Directions
- In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
- Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
- Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
- Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
- Notes:
- I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
- I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
- I have also used whole baby carrots cuz I'm lazy.
- The chili powder adds a subtle touch of *heat*.
- I tend to simmer on low for up to 2 hours.
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