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
Units
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- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 teaspoon Italian seasoning (oregano blend preferred)
- 1 teaspoon chili powder
- Pinch of sea salt
- Pinch of freshly ground peppercorn
- 1 pound organic sausage, sliced
- 2 cups vegetable broth
- 2 cups chopped vegetables (such as carrots, potatoes, and celery)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup kale or spinach, chopped
- 1 tablespoon 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: Main Course
- 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