It’s definitely Fall in Chicago. The leaves are turning brown, there is a cold wind coming off the lake and every (well almost every) girl has a Starbucks Pumpkin Spice latte in her hand. Fall for me means wearing jeans tucked into boots, adding a scarf to every outfit and cooking soups/stews.

In case you just started reading my blog this year, here are a few other soup/stew recipes I posted last year:

zucchini tomato soup

Zucchini and Tomato Soup

root vegetable

Root Vegetable Potage

pumpkin sausage

Pumpkin Sausage Soup

mashed eggplant

Mashed Eggplant and Sausage

avocado

Chicken and Avocado Soup

lentil

Lentil Soup

broccoli

Broccoli Soup

Today I have one more stew recipe. I’m calling it a stew although technically it might need more liquid to be categorized as such. Whatever. Close enough.

Sausage and Vegetable Stew

Ingredients:
  • 5 pork sausages, cut into bite sized pieces
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red pepper, chopped
  • 1 tablespoon of Mrs. Dash Tomato Basil Garlic Seasoning – I used this but you could easily substitute dried basil and cayenne pepper.
  • 1 can of Red Gold Garlic and Olive Oil Diced TomatoesI still had a can of this given to me by the company. But you could easily substitute any brand of tomatoes and add a clove of garlic.
  • About 2 tablespoons olive oil for cooking

sausage and red onion

In a large skillet, heat up your olive oil. Add your chopped red onion. I let them cook for about 2 minutes on their own while I cut up my sausage.

Add your sausage. You want your pieces to be about 1 inch long so that they are easily eatable. I just eyeballed it. Let your sausage cook for a good 5 minutes, stirring occasionally so they cook evenly.

zucchini, squash and red pepper

For my vegetables, I chose yellow squash, zucchini and red pepper. Didn’t realize it until just now but I definitely could have made a joke about traffic lights. Green, yellow, red. Get it? Ha ha…moving on…

I cut my vegetables into what I thought were bitable pieces. Remember that as they cook they will soften, so if they are on the bigger side it’s OK.

Sausage and vegetable stew

Add your vegetables to the skillet and mix well. Let cook for another 5 to 10 minutes. You are looking for your sausage to be fully cooked (no more red) and your vegetables to soften.

sausage and vegetable stew

Once you think your meat is done, add your can of diced tomatoes and stir. I cooked mine for an additional 3 minutes just to heat it up and then called it done.

Sausage and vegetable stew

This dish is very filling because there really isn’t that much liquid except for the bit from the tomatoes. It’s tasty, warm and satisfying especially when it’s cold outside. Plus look at all of those vegetables you’re eating.

My one piece of advice that I think makes or breaks this dish is spring for the good sausage. I’ve gotten lured in by a “buy one get one free” at Jewel-Osco and bought cheap meat. You can really taste the difference. Never again.

Alright that’s it for now. Got any tried and true stew recipes to share? What do you like to eat when the weather gets colder?

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