SPRING VEGGIE STEW RECIPE BY TASTY
Here's what you need: Italian sausage, zucchini, yellow squash, baby carrots, cremini mushroom, medium red onion, green bell pepper, red bell pepper, tomato paste, garlic, marjoram, fresh thyme, Summer Savory seasoning, turmeric, onion powder, smoked paprika, medium bay leaves, red pepper flake, salt and pepper
Provided by Pamela Edwards
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Brown Italian sausage in a 10" or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
- Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
- Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
- Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
- Serve plain or with quinoa, rice, or pasta.
Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 15 grams, Sugar 11 grams
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