1 lb Polish or smoked sausage, diagonally sliced into 1-inch pieces
1 15-oz can great northern beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 15-oz can tomato sauce
2 med carrots, cut lengthwise in half, then sliced thin
2 small parsnips, cut lengthwise in half, then sliced thin
1 rib celery, sliced on the diagonal
1 med onion, sliced and separated into rings
1 T honey
1 c broth
1/2 c wine
2 T fresh thyme OR 1 t dried leaves
2-4 garlic cloves, pressed
Put everything in the crockpot. Cook all day. How much easier can it be?
A couple of observations:
- It makes enough for the Army. However, it freezes very well, and if you aren't feeding the Army and are so inclined, you can freeze it in one-serving portions. That way you will have to cook only once all winter, and there's a lot to be said for that.
- It is ok to experiment! Use what you have in your hand. *Somebody* invented this recipe. Might as well be you.
- If you don't have carrots, try a sweet potato. If parsnips are unfindable at your store, use a turnip. You could probably even use white potatoes, although I'm not sure I would go that far. Ssshhhh, don't tell anyone, but...I am about tired of potatoes. That is practically sacrilegious in this family.
- This recipe is actually my tweaked version. The original calls for 1 15-oz can of crushed tomatoes and 2 T of tomato paste. I can't stand chunky tomatoes floating around in my soup, and what do I do with the rest of the can of tomato paste besides wait for it to spoil in my refrigerator so I can throw it away? So...tomato sauce. The whole can.
- I'm not a big fan of refined sugar, so the 1 T honey is my response to the 2 T packed brown sugar in the original. There are those who believe that honey = sugar, but I am not one of them. I figure that as the only food for one of the hardest-working creatures in nature, honey has to have something better going for it.
- Broth? Use chicken or beef, or even veggie. Whatever you have on hand.
- Wine? Red, white, burgundy. Your choice.
- Don't be afraid to add last night's leftover roast chicken along with the sausage. Or instead of the sausage.
- And when it comes to garlic, go for the max. Or more!
- One more thing: the recipe really says: Mix all ingredients in a large, heavy, lidded pot. Bring stew up to a simmer on top of the stove; cover and transfer to 375-degree oven for one hour. Forget the heck out of that. Give me my good old crockpot any day!
- Oh, and serve with crusty French bread.
YUM-YES, as the Princess would say. This is just GOOD. Try it!