Looking to make a sausage stew
It's incredibly cold today, I'm going to be too busy to cook tonight, and I'm feeling stew. I'm a college student, not a lot of range of cooking experience, especially with soup. I have some polish kielbasa, would like to use that. Something nice, warm, and flavorful. Emphasis on flavorful. Oh, and chunky.
Problem is, normally I hate soup. So I don't know where to start here. Can you guys give me some help? What do I throw in, how do I cook it, how do I make sure it's nice and thick?
Here is a recipe I and my granddaughters and their boyfriends really liked.
My Peppers, Onions, and Smoked Sausage
I created this on Sunday, October 28, 2012. Two of my granddaughters and their boy friends were here. We all thought it was very tasty. Every bit was eaten, not one morsel left.
Cook 1 rice cooker cup dry white rice in rice cooker.
Make up one recipe of the marinara sauce several hours before make sausage dish.
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/4 tsp Garlic salt
Combine and let sit for at least 1 hour, preferably longer.
2 – 3 medium onions, rough sliced
2 bell peppers sliced (I use 1 red and 1 green), sliced lengthwise in medium think strips
2 cloves garlic or 1 t Johns Garlic spread from Costco
1 pound smoked sausage sliced (I use Eckrich Polska Kielbasa)
1 teaspoon salt
1/2 teaspoon pepper
1/2 t bouillon granules or 1/2 t beef flavor Better than Bouillon
1/4 cup hot water
3/4 cup tomato sauce mix (see recipe above)
In large fry pan, put 2 T olive oil. Add onions and peppers and cook until slightly tender, but not browned. Add 2 cloves minced garlic or garlic spread. Add cold rice and mix well. Add about 1/2 t bouillon granules or Better than Bouillon, 3/4 cup tomato sauce mix (from recipe above) and 1/4 cup hot water and stir well. Then add 1 pound smoked sausage ring, sliced thinly. Stir to mix very well. Put in 325-350 oven for about 45 minutes – 1 hour.
Have a crock pot. Store is about 50 meters away. I can easily make a trip. Have money in the bank account, but I am a college student working 30 hours a week with a budget to match.
Currently have chicken stock, beef stock, carrots, onions, kielbasa, spinach, celery and a few cans of navy beans with a decent spice cabinet that should have anything not too exotic.
I'd use all of that except the beef stock. Saute' carrots, onions and celery. Add the chopped spinach at the very end. Jazz it up with whatever spices you like. (I like spicy esp. in winter.) And if you have any, you can grate some cheese over when you serve. Just made myself hungry :)
I'd saute a chopped onion in a little oil, dice your kielbasa and toss it in, a can of beans (I would go with mixed beans, and started from dry, but you've got timing issues) and maybe a little chicken stock cube? Might need a bit of water to get it going, but then you can let it simmer down. When I am trying to up the veg ratio around here, I add cubed butternut squash or sweet potato, both can be left to cook down to mashable consistency (for thickness and a creamy factor), or just cooked through and left chunky. I can't get decent kielbasa where I am, so I also do this with plain bulk breakfast sausage. Then all you need is a nice load of crusty bread!