KIELBASA AND VEGETABLE STEW
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
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.
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.
Pairs Well With
I make this in the microwave, and it's a dish you can make a day or so ahead.