Spring Veggie Stew
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 lb Italian sausage (455 g)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 12 baby carrots
- 8 oz cremini mushroom (225 g), quartered
- 1 medium red onion, sliced
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- 1 can tomato paste, plus (3) 6 ounce (170 ml) water
- 4 cloves garlic, minced
- ½ teaspoon marjoram
- ½ teaspoon fresh thyme
- ½ teaspoon Summer Savory seasoning
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 2 medium bay leaves
- red pepper flake, to taste, 1 big pinch
- salt and pepper, to taste
Nutrition Info
- Calories 318
- Fat 19g
- Carbs 22g
- Fiber 6g
- Sugar 10g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Brown Italian sausage in a 10” or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
- Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
- Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
- Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
- Serve plain or with quinoa, rice, or pasta.
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