KIELBASA AND VEGETABLE STEW

 

  • Cooking Time:
  • Servings: 6-7
  • Preparation Time:

Ingredients

  • 1 large onion, chopped, or 1 10-oz bag frozen chopped onions
  • 1 large green pepper, chopped, or 1 10-oz. bag frozen chopped peppers
  • 1 1-lb. bag frozen green beans, french cut
  • 1 8-oz container sliced mushrooms (I like baby bellas, but plain white mushrooms can be
  • used)
  • 1 16-19 oz can ready-to-serve tomato soup
  • 1 14-15 oz can diced tomatoes (I used the kind with diced jalapenos added)
  • 1 can chili beans (I use Hanover's)
  • 1 14-15 oz can zucchini, or about 2 cups fresh, diced
  • 1 1-lb ring of kielbasa, sliced about 1/8" thick (I usually use the turkey kielbasa)
  • Optional seasonings to taste: garlic (crushed or powder, do not use garlic
  • salt), black pepper, hot sauce.

Directions

  • I make this in the microwave, and it's a dish you can make a day or so ahead. Combine
  • onions, green pepper, green beans, and mushrooms in a microwave proof container, and
  • cook on high about 15 minutes. (If using fresh zucchini, include the zucchini now and cook
  • about 20 minutes). NOTE: microwave ovens vary; you may need to adjust the time. Stir;
  • then stir in the soup, tomatoes, chili beans, zucchini if using canned, sliced kielbasa, and
  • any optional seasonings, and cook until heated through. Serves six or seven people
  • (approximately 2-cup servings). This recipe can be doubled or tripled easily and tastes
  • even better if served the next day (giving time for the flavors to blend). It can also be
  • prepared on top of the stove or in a crockpot if desired. This is a relatively low-fat dish if you
  • use the turkey kielbasa.

Notes

I make this in the microwave, and it's a dish you can make a day or so ahead.

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