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Spicy Sausage and Pepper Stew
Low fat and low calorie! |
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3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbls. flour
1 14oz. can reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
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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 one 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.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Elizabeth
Indiana
United States |
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| This recipe has been viewed 3970 times. |
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