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Turkey Sausage Stew

(1 Votes)


  • 4 or more cloves garlic, coarsely chopped
  • 1 onion, diced in 1/2-inch pieces
  • 2 tablespoons vegetable oil
  • 2 hot peppers, like jalapenos (fresh) finely chopped (optional)
  • 1/2 pound Italian-style turkey sausage
  • 1/2 pound skinless boneless chicken breast, diced in 1/2-inch pieces
  • 1 cup diced carrots
  • 1 15-oz can navy beans
  • 1 15-oz can kidney beans
  • 2 15-oz cans diced tomatoes
  • 1 cup water
  • 2 bouillon cubes
  • 2 cups frozen corn kernels
  • Chopped cilantro to taste
  • Salt and pepper to taste

Saute the onion, garlic and hot pepper (if used) in a large stockpot, until the onion is translucent. Crumble the sausage in and add the chicken. Saute lightly. Add carrots, water and bouillon cubes. Heat until bouillon cubes are dissolved. Add beans, and tomatoes, cilantro and corn. Season with salt and pepper to taste. Heat thoroughly. I sometimes check for flavor balance and add (horrors!) ketchup, for added sweetness and tang. I often make this sort of soup, as it offers an ideal ratio of protein/carbo/vegetable matter, when served with a thick slice of homemade whole-wheat bread (from the machine), and since it freezes well, it's instant food on those evenings when doing penance at the library is the fitting punishment for those of us who thought we were entitled to sleep too.

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