Ingredients1 h 15 m servings 461 cals
- Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
- Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
- Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.
Per Serving: 461 calories; 27 g fat; 33.5 g carbohydrates; 21.8 g protein; 51 mg cholesterol; 1464 mg sodium. Full nutrition
ReviewsRead all reviews 17
I made a couple of small changes. I used dried thyme for fresh, used half yellow squash half zucchini, used a roma tomato chopped for the cherry, and added in a handful of chopped spinach. Not...
I fried sausages with onions,added garlic and worchester sauce, after browned, add can tomatoes, potatoes, carrots,celery,mixed frozen veg and beef broth. Spice with basil, thyme salt and pepper.
Followed everything according to the recipe. Used chicken broth because that's all I had on hand. The soup came out fantastic!
This is a good recipe, and it is not outrageously expensive. The only change is to the sausage, which we only buy on sale and we don't eat that often . We had kielbasa in the freezer that was ...
It's delish and exceptionally easy to make. Followed the recipe as is with the exception of the sausage. I used chicken sausage (casing removed) b/c I don't eat pork. My only criticism is with t...
We loved this recipe! I made a few changes just because I used what I had on hand. I used chicken broth rather then vegetable broth. I used roasted pepper chicken sausage and I added garlic b...