The calendar says it’s fall, but it certainly feels like winter outside. These frigid temps and windy air are making me crave hot soup. I realized recently that I don’t have nearly enough soup and stew recipes. It’s my goal this winter to acquire more and try them out with the boys. My four-year old, who is a pretty picky eater, loves soup (of all things), so I need to capitalize on that and serve it more at home.
I’ve been working with Klement’s for a number of months now as a brand ambassador. They offer a variety of products such as summer sausage, bratwurst, and beef sticks. They also make great Italian sausage, and that’s what I used for my latest recipe creation which ended up being a hit with everyone in the family. I reviewed several different sausage and bean soup recipes to come up with the one I’m telling you about today.
This recipe is very simple to make but is also healthy and packed with fresh ingredients. Feel free to try out your own variation but follow this general recipe and I assure you, you’ll make a hot stew that’s perfect for these chilly November days.
- 1 package Klement's Italian Sausage
- 2 cans white beans (Great Northern) drained and rinsed
- 2 cans whole, peeled tomatoes cut up with kitchen scissors (with liquid)
- 1 clove garlic (minced)
- 1 medium onion (chopped)
- 1 tablespoon chopped fresh or 1 tsp. dried thyme
- 2 tablespoon olive or grapeseed oil
- 1/4 cup water
- Salt and pepper to taste
- Put 1 tablespoon olive or grapeseed oil in large, deep skillet and heat on med heat
- Slice sausage and add to skillet
- Add 1/4 cup water and bring to a water
- Bring to a boil then turn to low and cover, stirring occasionally until water evaporates and sausage browns (about 10 minutes)
- Once sausage has browned, spoon onto a plate and set aside
- Turn off stove and discard any remaining water or liquid in skillet (no need to wash the skillet)
- Return the skillet to heat and add one tablespoon of oil, turn to med-high heat
- Add onion and garlic and saute for about three minutes (stirring periodically)
- Add beans and saute for about five minutes (stirring occasionally)
- Ensure tomatoes are cut up, then add tomatoes with juice and thyme
- Immediately return sausage to skillet
- Bring to boil
- Lower heat to low and cover
- Let simmer on a low boil for one hour, stirring occasionally
- As the stew simmers, dish out a spoonful periodically to taste; salt and pepper when needed to improve flavor
- Serve with rolls or garlic bread
Throughout my time working with Klement’s, I’ve come to admire the company’s history and mission. Klement’s is a family-founded business that began in 1956. Through three generations of artisan sausage makers, Klement’s has grown from a small sausage kitchen in Wisconsin to one of the largest producers of fine, Old World sausage products. Their Italian sausage added just the right amount of kick and flavor to this stew recipe.
With Thanksgiving coming up this Thursday, I know everyone has family coming in town. This would be a great recipe to make on Wednesday night or one day over the weekend when everyone is sick of eating leftovers. It’s super inexpensive, easy to make, low-carb, and delicious. It also freezes and saves really well. If you have college students home this week, you can put this stew in freezer containers and send them back to school with your kiddos. I’m sure they would love to eat something other than Ramen noodles or dining hall food.
I hope you enjoy this recipe as much as we did, and I hope you and yours have a very happy, relaxing Thanksgiving!
Other Zealous Mom posts highlighting Klement’s products.