Slow Cooker Sausage-Bean Stew

Recipe

Main Dish
Slow Cooker Sausage-Bean Stew

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User Rating

4.69 out of 5 stars
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16 ratings

Recipe Data

6
Servings
25min
Prep
6hr
Total

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    Description

    We could argue this is one of the best slow cooked stews for fall. Mix pork with your favorite blend of beans and fresh veggies.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 ½ lbs. Midwest Pork ground pork sausage
    5 c. Hy-Vee vegetable stock
    1 c. Hy-Vee Short Cuts chopped white onions
    1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, drained and rinsed
    1 (15-oz.) can Hy-Vee pinto beans, drained and rinsed
    1 (14.5-oz.) can Hy-Vee no-salt-added diced tomatoes, undrained
    1 (6-oz.) can Hy-Vee tomato paste
    2 medium carrots, peeled and sliced
    2 stalk(s) celery, sliced
    3 Hy-Vee dried bay leaves
    2 tbsp. refrigerated minced garlic
    1 tsp. Hy-Vee ground black pepper
    ½ tsp. Hy-Vee dried oregano leaves
    ½ tsp. Hy-Vee dried thyme leaves
    ¼ tsp. Hy-Vee ground sage
    2 c. green or rainbow Swiss chard, stalks and ribs removed, leaves chopped
    Fresh Italian parsley, for garnish

    Things To Grab

    • Large skillet
    • 6-quart slow cooker

    Directions

    1. Cook sausage in a large skillet over medium-high heat 8 to 10 minutes or until brown, stirring to break into crumbles; drain. Transfer sausage to a 6-quart slow cooker. Add vegetable stock, onions, beans, undrained tomatoes, tomato paste, carrots, celery, bay leaves, garlic, pepper, oregano, thyme, and sage. Cover and cook on HIGH for 5 hours or on LOW for 10 hours.

    2. Add Swiss chard; cover and cook on HIGH for 30 minutes. Remove and discard bay leaves; ladle soup into bowls. Garnish with parsley, if desired.

    Nutrition facts

    Servings

    560 Calories per serving
    2 cups

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 80mg
    • Sodium: 940mg
    • Total Carbohydrates: 50g
    • Protein: 32g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 12%
    0%
    Vitamin D 0%
    0%
    Potassium 20%

    Recipe Source:

    Seasons October 2019