Lazy afternoons in January call for hearty, delicious stews. I always need some extra help fighting off the cold. And what better to jumpstart this warm, comforting lunch than a coupon from Earthfare for free organic sausage! I get emails about once a week for Earthfare coupons and this one excited me tremendously. I was so excited to have a little free time after a long week of meetings and presentations, which motivated me to concoct a delicious, from scratch, whatever-is-in-the-pantry recipe, to go along with the sausage, that turned out to be great. I shared with friends and it was a success! I recommend eating this with a big slice of bread, to be sure that you soak up all of the great flavors of this stew.
Organic Sausage and Vegetable Stew
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
Description
A hearty and comforting organic sausage and vegetable stew, perfect for cold January afternoons. Made with pantry staples and fresh organic sausage, it’s a deliciously adaptable dish.
Ingredients
- 2 tbsp (30 ml) extra virgin olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 tsp Italian seasoning (oregano blend preferred)
- 1 tsp chili powder
- Pinch of sea salt
- Pinch of freshly ground peppercorn
- 1 lb (450 g) organic sausage, sliced
- 2 cups (480 ml) vegetable broth
- 2 cups chopped vegetables (such as carrots, potatoes, and celery)
- 1 can (14 1/2 oz) (410 g) diced tomatoes
- 1 cup kale or spinach, chopped
- 1 tbsp fresh parsley, chopped
Instructions
- Heat a large saucepan over medium heat and add the olive oil.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped onion and cook for 10-15 minutes, stirring occasionally, until the onions are soft and translucent.
- Sprinkle the Italian seasoning, chili powder, sea salt, and pepper over the onions and stir to combine.
- Add the sliced sausage to the pan and cook for 5-7 minutes until browned.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the chopped vegetables and diced tomatoes, stirring to combine.
- Cover the saucepan and let the stew simmer for 2-3 hours, stirring occasionally, until the vegetables are tender.
- In the last 10 minutes of cooking, add the chopped kale or spinach and stir until wilted.
- Garnish with fresh parsley before serving.
Notes
- This stew is highly adaptable; use whatever vegetables you have on hand.
- Serve with a slice of crusty bread to soak up the flavorful broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 750 mg
- Fat: 20 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 18 grams
- Cholesterol: 45 mg
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Frequently Asked Questions
Why does this stew need to simmer for 2–3 hours?
The long covered simmer — 2 to 3 hours over low heat — gives the sausage, vegetables, and diced tomatoes time to meld into a cohesive, deeply flavored broth. Rushing it produces a thinner, less developed stew. The kale or spinach is added only in the last 10 minutes so it stays bright and tender rather than turning mushy.
What vegetables work best in this stew?
The recipe calls for 2 cups of chopped vegetables such as carrots, potatoes, and celery, but the notes say the stew is highly adaptable — use whatever you have on hand. The author describes it as a “whatever-is-in-the-pantry” recipe, so the vegetable choice is genuinely flexible.
Loved this recipe! Thank you for this. We served it with apple cranberry muffins gluten free and it was a hit!