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Sausage Bean Stew

Total Time

Prep: 10 min. Cook: 45 min.

Makes

6-8 servings

Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio

Ingredients

  • 4 cups chicken broth
  • 3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained
  • 3 medium carrots, diced
  • 3 celery ribs, diced
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1/2 cup medium pearl barley
  • 1/2 cup dried lentils
  • 1 teaspoon hot pepper sauce
  • 1 cup chopped fresh spinach

Directions

  1. In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.

Nutrition Facts

1-1/2 cups: 338 calories, 16g fat (7g saturated fat), 38mg cholesterol, 1228mg sodium, 32g carbohydrate (6g sugars, 10g fiber), 18g protein.

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