Best Bean Stew With Sausage And Cabbage Recipes

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GREAT NORTHERN BEAN STEW



Great Northern Bean Stew image

This thick and hearty stew with great northern beans is sure to chase the winter chills away. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1 pound bulk pork sausage
1 cup chopped onion
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1 cup sliced carrots
1 tablespoon white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 274 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 937mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

SAUSAGE, BEAN AND CABBAGE SOUP



Sausage, Bean and Cabbage Soup image

Found this newspaper clipping tucked away among some old papers I was searching through, but don't know what newspaper it came from. Sounds perfect for these cold nights!

Provided by CulinaryQueen

Categories     Beans

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
8 ounces beef sausages, cut into 1 inch pieces
5 cups beef stock
8 ounces kidney beans, with liquid
5 cups cabbage, shredded
6 new potatoes, quartered (do not peel)
1/8 cup balsamic vinegar
8 ounces tomato sauce
1 teaspoon paprika
salt and pepper, to taste

Steps:

  • Heat olive oil in a large stock pot.
  • Saute onions and garlic just until soft and transparent. Remove with a slotted spoon and set aside.
  • Add sausage chunks to pan and brown all over, about 3-5 minutes.
  • Return onions and garlic to pan.
  • Add remaining ingredients.
  • Bring to a boil, stirring often to keep from burning.
  • Reduce heat, simmer 45-60 minutes stirring occasionally.
  • Adjust seasonings to taste.

Nutrition Facts : Calories 268.9, Fat 10.8, SaturatedFat 2.7, Cholesterol 13.2, Sodium 1179.4, Carbohydrate 33.1, Fiber 6.2, Sugar 5.4, Protein 11.3

BEAN STEW WITH SAUSAGE AND CABBAGE



Bean Stew with Sausage and Cabbage image

Soup is one of my most favorite foods to prepare. I like the idea of it simmering away on the stove and having a good warm bowl at the end of the day. I don't think there is any kind or type of soup that I don't like.

Provided by Marsha Gardner @mrdick1950

Categories     Bean Soups

Number Of Ingredients 16

- kosher salt
1 pound(s) cannelllini beans rinsed, and picked over
1 tablespoon(s) olive oil, extra virgin
1 1/2 pound(s) sweet italian sausage casings removed
1/2 medium head savoy cabbage, cut into 1 inch pieces or kale
1 sprig(s) fresh oregano
1 large onion, chopped
2 medium celery ribs, diced
2 medium carrots, diced
8 clove(s) garlic, minced
4 cup(s) chicken stock
2 cup(s) water
2 - bay leaves
14 1/2 ounce(s) can diced tomatoes
- freshly ground black pepper
8 slice(s) country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Steps:

  • Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  • Adjust oven rack to lower-middle position and heat oven to 250-degrees. Cook sausage, in olive oil, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes.
  • Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots to pot. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes.
  • Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
  • Remove pot from oven and stir in sausage, cabbage and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
  • Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

CABBAGE-SAUSAGE STEW



Cabbage-Sausage Stew image

This comforting stew of smoked sausage and vegetables can be on the table in less than an hour. Great for a busy weeknight!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons avocado oil
1 ΒΌ pounds smoked sausage, cut into 1-inch pieces
5 carrots, chopped
4 medium potatoes, peeled and cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
3 cups chicken broth
3 grinds black pepper, or to taste
1 small head cabbage, cored and quartered
3 tablespoons all-purpose flour
water, or as needed

Steps:

  • Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
  • Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
  • Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
  • Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

Nutrition Facts : Calories 907.2 calories, Carbohydrate 67.6 g, Cholesterol 101 mg, Fat 53.1 g, Fiber 12.5 g, Protein 40.8 g, SaturatedFat 17 g, Sodium 3109.9 mg, Sugar 16.7 g

KIELBASA CABBAGE STEW



Kielbasa Cabbage Stew image

If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. -Valerie Burrows, Shelby, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound smoked turkey kielbasa or Polish sausage, sliced
1 pound potatoes, peeled and cubed
2 cups shredded cabbage
1 large onion, chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup water, divided
2 tablespoons sugar
1 teaspoon caraway seeds
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
3 tablespoons cider vinegar
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 322 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 1143mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

CANNELLINI BEAN AND SAUSAGE STEW



Cannellini Bean and Sausage Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
2 medium fennel bulbs, outer layers removed, chopped
1 medium onion, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans
One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
1 cup low-sodium chicken broth
4 turkey or chicken Italian sausage links

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
  • In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
  • While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
  • Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

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