Overstuffed sausage and vegetable stew
This hearty, savory stew packs in the flavor with jumbo beans and a garden full of veggies.
Have you ever been really, really hungry, and had some angel place a steaming bowl of hot stew in front of you, loaded with everything but the kitchen sink? Well, here it is, and you can recreate it in your own kitchen. How cool would that be, to serve up this bowl of heavenly stew when someone you love comes home famished?
The trick with good stews is to load them up with umami. Sautéed onions, garlic and mushrooms start this stew off on the right note, and the sausage (I used vegetarian) or meat bones intensify that flavor even more. The boatload of veggies adds a whole mix of flavors, textures and chunky goodness to fill up your spoon.
The king of this stew is the Fordhook lima bean, an oversized bean that’s full of fiber and tastes great even without all the stuff going on around it, but surround it with fabulous flavors and it’s over the top delicious. Go for it – and enjoy!
- 1 tablespoon olive oil
- 2 large onions, diced
- 1 portabella mushroom cap, diced
- 2 spicy sausages, sliced, or 2 meat bones
- 1 bag frozen Fordhook lima beans
- 1 bag frozen sliced carrots
- 1 zucchini, diced
- 1 yellow squash
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon onion powder
- 1 teaspoon dried dill
- 1/2 cup pearled barley
- 1/2 cup chopped fresh parsley
Heat oil in large pot. Sauté onions until golden.
Add mushrooms, garlic and sausage (or meat) and sauté 10 more minutes.
Add lima beans and carrots and sauté 5 more minutes.
Add squash, zucchini, barley and spices. Cover with water, and bring to a boil. Reduce heat to low simmer and allow to cook one hour or until all vegetables are tender.
Serve hot with a slice of crusty bread or warm pita.