sausage and vegetable stew/soup

How To Make sausage and vegetable stew/soup

• Step 1
  Brown 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.
• Step 2
  Once 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.
• Step 3
  Once 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.
• Step 4
  Notes: 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!
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