Hearty Country Stew

Submitted by Tamara C.
Submitted by Tamara C.
Comfort food for when the temperature dips below 0 degrees.


6 to 8


1 lb. smoked sausage, cut into ½ in. cubes ½ large yellow onion, chopped 1 celery stalk, chopped 4 cloves garlic, minced ½ green pepper, chopped 1 medium-sized rutabaga, cut into ½ in. cubes 2 cups low-sodium chicken broth 2 cups filtered water 1 cup sauerkraut, drained and rinsed (preferably Bavarian, such as Hengstenberg) 1 can (15 oz.) Cannellini beans, drained and rinsed 1 Tbsp (heaping) tomato paste 1 can (14 oz.) crushed tomatoes 1 ½ teaspoon. crushed red pepper ½ teaspoon. freshly ground black pepper ¼ teaspoon. oregano ¼ teaspoon. thyme ¼ teaspoon. basil ½ teaspoon. ground cumin 1 Tbsp unfiltered apple cider vinegar 3-4 Tbsp corn starch (in separate cup, mixed with cold water and thickened)

Nutritional information

No nutrition information available


Melt 4 Tbsp. butter in skillet. Add sausage and cook until blackened. Set aside in covered skillet. Melt 3 Tbsp. butter in large sauté pan. Add onion, celery, garlic, green pepper, and rutabaga; sauté 7 minutes. Add chicken broth and water (about 1 inch from top of pan). Stir in sausage (along with remaining melted butter from skillet), sauerkraut, Cannellini beans, tomato paste, crushed tomatoes, spices, vinegar, and thickened corn starch; bring to a boil. Reduce to low-medium heat and simmer covered for 20 minutes or until rutabaga cubes are tender. Serve hot.