Gingersnap Stew

READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement