Italian Sausage Stew

6 Servings
Italian sausage
American
Main Dish Soup Low Sugar Italian sausage American

1 1/2 pound Italian sage links cut into 1 inch pieces
3 cup Water
4 medium atoes peeled and cut into chunks
2 medium rots cut into chunks
2 ea ery ribs cut into chunks
2 small ons cut into wedges
1/4 cup cestershire sauce
1 teaspoon Dried gano
1/2 teaspoon Dried il crushed
1/2 teaspoon me crushed
1/2 teaspoon emary crushed
1 ea leaf
Salt and per to taste
3/4 cup chup
1/2 large Green or sweet pepper cut into chunks
1 tablespoon sley minced and fresh
1 tablespoon nstarch
1 tablespoon Water cold

In a soup kettle or Dutch oven over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worchestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. Add the ketchup, green/red pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. Combine cornstarch and cold water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.


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