Sausage Bean Stew
One of our most popular soup recipes the whole family will love!
Servings: 10
Equipment
Ingredients
- 16 ounces ground turkey 93/7
- 19 ounces mild Italian sausage links 5 links
- 1/2 large onion, diced (150g)
- 4 cloves garlic minced
- 1 large carrot, diced (200g)
- 4 celery stalks, diced (1 cup)
- 15.5 ounce can white navy beans
- 14.5 ounce can fire roasted diced
- 32 ounces chicken broth 4 cups
- 6 sprigs of fresh thyme or 1/2 teaspoon dried
- 4 ounces uncooked pasta (I use small shells or ditalina)
- 2 teaspoons balsamic vinegar
- 2 tablespoons minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Over medium heat cook your ground turkey, onions, and garlic.
- Once cooked through, transfer to the slow cooker.
- Dump in the carrots, celery, tomatoes, and beans.
- Place raw sausage links on top.
- Pour in broth and place the thyme on top.
- Cook on low 7–8 hours or pressure cook on soup setting for 20 minutes.
- Remove the thyme sprigs and sausage links. Slice the sausage and return it to the slow cooker along with the uncooked pasta.
- Let cook an additional 20–30 minutes or until noodles are tender.
- Before serving add the balsamic vinegar and fresh chopped parsley.
Notes
Search Myfitnesspal or Macrofrist app food databases for, "Stay Fit Mom Sausage Bean Stew" to log in your food diary.
Sub in lean ground beef if you already have it on hand!
Nutrition
Serving: 300g | Calories: 289kcal | Carbohydrates: 20.8g | Protein: 19.7g | Fat: 13.4g