Oven at 375 F
14 oz link-style Italian flavored sausage crumbles
1 can white soybeans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can whole tomatoes (14.5 oz)
2 cloves garlic, minced
1 medium onion, chopped
2 carrots, thinly sliced
2 tsp thyme
1 large bay leaf (or 2 small)
½ cup beef or vegetable broth
1 Tbs vegetable oil
Salt & Pepper to taste
To prepare the sausage, cut each link into 1/4″ slices. Cut each slice in quarters. If you cannot find the link style sausage, you can use crumbles. The sausage has a more meat-like appearance and consistency and holds up very well in this stew.
In a soup pot, heat the oil and cook the onion and carrots for 4 minutes (medium – high heat). Add the sausage and garlic and cook for 3 more minutes – be sure to keep stirring to prevent sticking.
Add the tomatoes, breaking up into smaller pieces with a spoon, and cook for 1 more minute.
Add the drained soybeans and kidney beans. Cook for 1 more minute.
Add the broth, thyme and bay leaf. Season with salt and pepper, to taste. Bring to a boil, lower heat and cover. Simmer for 1 hour, or longer until vegetables are tender.
Makes 4 main servings.