| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Soup | 6 | Servings |
INGREDIENTS
| 1 | lb | Italian sausage |
| 2 | Onions, cut into | |
| 3/4-inch pieces | ||
| 1 | Clove garlic, minced | |
| 1 | 28-oz Italian Plum | |
| tomatoes undrained cut | ||
| into bite-size pieces | ||
| 1 | 16-oz kidney beans rinsed | |
| and drained | ||
| 2/3 | c | Picante sauce |
| 1/2 | t | Basil leaves, crushed |
| 1/2 | t | Oregano leaves, crushed |
| 1 | Green pepper, cut into | |
| 3/4-inch pieces | ||
| 1 | Zucchini, sliced 1/2 | |
| inch thick slices halved | ||
| or quartered as desired | ||
| 1 | T | Cornstarch dissolved in |
| 1 | T | Water |
| 2 | T | Grated Parmesan cheese |
| optional |
INSTRUCTIONS
Cut sausage into 3/4-inch pieces; remove casing. Cook in 12-inch skillet over medium-low heat until lightly browned, about 4 minutes. Add onions and garlic to skillet; cook until sausage is no longer pink, about 3 minutes; pour off drippings. Add tomatoes, beans, picante sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes. Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened. Sprinkle with cheese,if desired, and serve with additional picante sauce. Makes 6 servings, about 8-1/2 cups stew. FROM ARKANSAS NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 61.9mg
Sodium: 834.8mg
Potassium: 526.4mg
Carbohydrates: 21.2g
Fiber: 6.1g
Sugar: 6.2g
Protein: 17.5g