Sausage and Vegetable Stew/Soup
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- 2 tube(s)
- breakfast sausage (any flavor)
- 1 medium
- onion cut into 1 inch chunks
- 1/2 c
- celery, 1 inch slices
- 1 c
- carrots (baby or thickly sliced)
- 1 large
- bell pepper (1 inch dice)
- 2 c
- summer squash (green or yellow) thickly sliced or diced
- 2 c
- chicken broth
- 1 can(s)
- diced tomato (any flavor)
1Brown saugage in a deep stew pot or dutch oven until no longer pink. As it cooks, break meat into large 2-inch chunks (bite-sized), do not drain.
2Once the meat is cooked, add onion, carrot, celery, and bell pepper (do not add squash yet) and cook until carrots and celery are mostly tender.
3Once the veggies are mostly tender, add the squash,chicken broth, and the entire can (juice and all) of tomatoes. Cover and simmer until all veggies are tender.
4Notes: You can add other spices (thyme, garlic, cayenne, basil, etc.) if you like, but I never have. The seasoning in the sausage and the salt in the tomatoes and broth seem to be plenty for the dish. That said, if you use low-sodium broth or plain, low sodium tomatoes, extra seasonings might be needed. I usually use Hot Jimmy Dean sausage and Hunts, Spicy Red Pepper tomatoes. The result is delicious and can be eaten as a soup or a stew over rice or noodles. ENJOY!