Gingersnap Stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 carrots, peeled and cut into 3/4-inch pieces
• 3 medium celery ribs, cut into 1/2-inch pieces
• 1/4 cup onion, chopped*i use more
• 2 teaspoons cooking oil, cooking spray
• 8 -12 ounces smoked sausage, cooked, cut into 1-inch pieces, smoked turkey sausage works
• 1 1/2 cups water
• 15 ounces kidney beans, rinsed & drained
• 1 tablespoon chili powder
• 1 tablespoon worcestershire sauce
• 14 ounces tomatoes with juice, plain
• 6 gingersnap cookies, crushed, about 1/3 cup

Recipe

• 1 in a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. remove vegetables from the pan and set aside.
• 2 add sausage to pan, cook over medium heat until lightly browned. return vegetables to pan.
• 3 add water, beans, chili powder and worchestershire sauce. bring to boiling and reduce heat. simmer for 20 minutes or until vegetables are tender.
• 4 stir in undrained tomatoes. add crushed gingersnaps. cook and stir about 5 minutes or until mixture thickens and bubbles. ladle into bowls.
• 5 notes:
• 6 i add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
• 7 i prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
• 8 i have also used whole baby carrots cuz i'm lazy.
• 9 the chili powder adds a subtle touch of *heat*.
• 10 i tend to simmer on low for up to 2 hours.