Saturday, February 23, 2013

Italian Sausage and Vegetable Stew

Warm and hearty for cold winter day.  Use sweet or hot Italian sausage according to your preference.

Olive oil
8-10 cloves garlic, minced
3 medium onions, diced
1 lb Italian sausage (sweet or hot), casings removed
1 red bell pepper, diced
2 large carrots, diced
3 cups tomatoes (canned or thawed if frozen)
2-3 tsp dried oregano
3 cups cooked red and/or white beans
Chicken stock
Salt and pepper to taste

Heat a little olive oil in a soup pot.  Add the garlic and onion and saute over medium high heat for 2-3 minutes.  Add the sausage, breaking it up with a spoon as it cooks.  Once the sausage is well cooked, use a baster to remove excess fat if desired.  Add the pepper, carrots, tomatoes, oregano, and beans, plus enough chicken stock to achieve a good consistency.  Simmer until vegetables are tender.  Once vegetables are cooked, add salt and pepper to taste.

Serves 4-6.

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