Wednesday, January 8, 2014

Tomato Sausage Stew

This was a brand new recipe for us and we loved it.  I went to put the left overs away and someone had snuck (or sneaked if you're a grammar Nazi) back and finished it off, it was that good!  You can make this one vegan if you want by using either homemade or store-bought vegan sausage.  Comment if you're interested and I'll do a post on making vegan sausage if anyone's interested.  This time we did use the real stuff.  Our problem with this one is going to be getting too many calories from 2nd or 3rd helpings!

chopped veggies simmering away
The recipe comes from a cook book I picked up some time ago.  Taste of Home Everyday Light Meals is one of those ones that everything we've tried in it I end up writing "good or great" next to.  You gotta love it when you find one of those cookbooks!  And when I just looked it up to link the price is really good, try .19 cents used, $2.09 new.  Can't get much better!
This is the fennel, we just use the bulb chopped

Tomato Sausage Stew (of course I modified from the original slightly, as usual)
1/2 pound ground turkey sausage
1 onion chopped
2 tsp. minced garlic
1 cup chopped carrots
1 fennel bulb chopped
1/2 cup chopped celery
2 cups (more or less, add as need) water
2 T. McKay chicken seasoning (esentially chicken boullin but vegan)
3 fresh tomatoes, cored and chopped
1 tsp. basil
1 tsp. oregano
salt to taste
1 cup undcooked small shell pasta
1 can great nothern beans, drained

finished stew
Cook sausage, onion and garlic in large pan until sausage is done, drain.  Add the vegetables and cook until softened.  Stir in the water and chicken seasoning.  Use a spatula and loosen any pan dripping from pan.  Add tomatoes and seasoning, bring to a boil.  Cover and simmer till vegetables are completely soft.  Stir in pasta and beans and enough water to cover.  Simmer till pasta is done.  Serve.  1 and 1/2 cup is 247 calories.

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