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Categories:
carrots stalks celery onion cooking oil sausage water kidney beans chili powder Worcestershire sauce tomatoes
Viewed: 28 - Published at: 10 months agoIngredients
- 3 carrots, 3/4 inch pieces
- 3 stalks celery, 1/2 inch pieces
- 12 cup onion, chopped
- 2 teaspoons cooking oil
- 8 ounces smoked sausage, cooked
- 1 12 cups water
- 7 12 ounces kidney beans, drained
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 14 12 ounces stewed tomatoes
- 6 gingersnaps, crushed
Method
- Notes: the canned kidneys should be rinsed and drained.
- the sausage whould be halved lenght-wise and cut into 1 inch pieces.
- In a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about five minutes or until onion is almost tender.
- Remove and set aside.
- Add the sausage to the pan.
- Cook until lightly browned.
- Return the veggies to pan.
- Add Water, beans, chili powder, and worcestershire sauce.
- Bring to boil and reduce heat.
- Simmer covered about 20 minutes or until tender.
- Stir in undrained stewed tomatoes.
- Add gingersnaps.
- Cook and stir five minutes or until it thickens and bubbles.
- Ladle into bowls.
- Serve with pumpernickel bread.
