Recipe
Soup, Chili & Stew
Spicy Sausage and Pepper Stew
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. reduced-fat hot Italian sausage, cut into 1/2-inch-thick slices | ||
| 1 medium green pepper, chopped | ||
| 1 stalk(s) celery, sliced | ||
| 2 tbsp. flour | ||
| 1 (14 oz) can reduced-sodium beef broth | ||
| 2 (14.5 oz each) cans no-salt-added diced tomatoes, undrained | ||
| 2 (15.5 oz each) cans kidney beans, drained, rinsed | ||
| 45 Premium unsalted tops saltine crackers |
Directions
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- Serve with crackers.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 430mg
- Total Carbohydrates: 34g
- Protein: 15g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 30%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
www.kraft.com.