- 38 mins
- 68 mins
Ingredients
- 1 pound carrots
- 1 pound kielbasa
- 29 ounces canned tomatoes
- 1 tablespoon vegetable oil
- 3 cups sliced onions
- 1 1/4 cups sliced celery
- 2 cups chopped cooked turkey (12 1/2 ounces)
- 2 (19-ounce) cans cannellini beans, drained
- 1 3/4 cups water
- 1 each beef bouillon cube and bay leaf
- 1 teaspoon salt
- Bread crumbs and parsley
Preparation
Step 1
1 Peel carrots and cut into 1/2-inch slices. Combine carrots with enough water to cover in a medium saucepan. Bring to a boil. Boil just until crisp-tender; drain well.
2 Cut sausage into 1/2-inch slices. Cook in a 5-quart Dutch oven over medium heat, stirring frequently, until browned. Remove sausage to a bowl using a slotted spoon. Reserve the pan drippings.
3 Pour the undrained tomatoes into a bowl. Chop tomatoes. Stir the vegetable oil into the reserved pan drippings. Heat over medium heat until hot. Add carrots, onions and celery and mix well. Cook, stirring frequently, until tender. Stir in the sausage, turkey, beans, undrained tomatoes, water, bouillon cube, bay leaf and salt.
4 Simmer, stirring occasionally, for 30 minutes. Remove and discard the bay leaf. Ladle stew into a large serving bowl. Sprinkle with bread crumbs and parsley just before serving.