Lentil and Kielbasa Stew

by youana

Ingredients

2 tablespoons olive oil
turkey kielbasa, sliced
1 large onion, chopped
4-5 carrots,diced
4 stalks celery, diced
4-5 garlic cloves, minced
6 cups water
3-4 Cups chicken broth
2 large cans diced tomatoes
1 1/2 bag(s) (16-ounce) lentils


Saute kielbasa with onion, garlic, carrots and celery for several minutes.

In a soup pot, add chicken broth, tomatoes and lentils. Stir in kielbasa and vegetables. Cook on medium for 30-40 minutes until lentils are tender.

Crockpot Bean and Sausage Soup

Great Northern Bean and Sausage Soup

3 small breakfast sausage links, cut into small pieces
1/2 cup chopped onion
2 cans (15 oz size) Great Northern beans, undrained
1 can (16 oz) Fire Roasted diced tomatoes with garlic
2 cups water
salt and pepper to taste

Turn crockpot on HIGH and put sausage and onion in to cook, stirring frequently, until sausage is browned a bit and onion is transparent.
Dump in the beans, diced tomatoes, and water, stir and cover.
Turn heat down to LOW and cook for 5 to 6 hours.

Crockpot Black Bean Soup

Orleans Style Black Bean Andouille Soup - Crockpot

2 cans (15 oz size) black beans, drained and rinsed
2 andouille sausages, bite size cut
1 can (15 oz) fire roasted diced tomatoes with garlic
4 cups chicken broth
salt and pepper to taste

Combine all in crockpot. Set heat to Low and cook covered for 5 to 6 hours.

~~To make this a freezer crock pot meal. Add all ingredients into a large ziploc baggie. Seal tightly, letting the extra air out and freeze. Take out the freezer bag the night before and place it in the crockpot in the morning.

Sausage Bean Soup

8 oz. mild pork sausage
1/2 Cup onion, chopped
2 cans of great northern beans, rinsed and drained
2 Cups fresh spinach, washed and chopped
1 (14 oz.) can chicken broth
1 teaspoon dried thyme
1/4 Cup Parmesan cheese, fine shredded

Crumble the sauce into a soup pan.
Stir in the onion.
Place the pan over medium heat.
Cook the mixture for 6 minutes, stirring often, until the sausage is cooked.
Drain off the fat from the pan.
Stir the beans into the meat mixture.
Pour the chicken broth into the pan and stir in the thyme.
Bring the soup to a brisk boil then reduce the heat to low.
Cover and simmer the soup for 5 minutes.
Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
Sprinkle with the Parmesan cheese before serving.

Makes 4 servings

Black Bean and Potato Stew

1 lb cooked smoked ham, cubed
2 cans (16 oz) black beans, drained and rinsed
4 medium gold potatoes, diced
2 cans (15 oz size) beef broth
1/2 tsp favorite dry rub for barbecue

Put all ingredients in crockpot and stir slightly to combine.
Cook covered on LOW for 8 to 9 hours.
Top with a dollop of sour cream, parsley, or diced fresh tomatoes to serve.

Black-Eyed Pea Stew

1 lb. ground beef, chicken or turkey
1 bag (16 oz) dried black-eyed peas or 2 Cups cooked or canned (if canned wash and drain)
6 cups water
2-3 beef bouillon cubes
pinch of pepper
5 carrots, chopped

If using dried beans, place in a bowl and pour water to cover. Let sit overnight.

Grate one onion in a frying pan and brown beef with onion. Drain and place in crock pot. Add in chopped carrots, black eyed peas, water, bouillon cubes and pepper. Stir and cook on low 8 hours.