Italian Sausage and Vegetable Stew the Editors of Publications International, Ltd.
Makes 6 (1-cup) servings
|1||pound hot or mild Italian sausage, cut into 1-inch pieces|
|1||package (16 ounces) frozen mixed vegetables (onions and green, red and yellow bell peppers)|
|1||can (14-1/2 ounces) diced Italian-style tomatoes, undrained|
|2||medium zucchini, sliced|
|1||jar (4-1/2 ounces) sliced mushrooms, drained|
|4||cloves garlic, minced|
|2||tablespoons Italian-style tomato paste|
- Heat large skillet over high heat until hot. Add sausage and cook about 5 minutes or until browned. Pour off any drippings.
- Combine sausage, frozen vegetables, tomatoes with juice, zucchini, mushrooms and garlic in slow cooker. Cover and cook on LOW 4 to 4-1/2 hours or until zucchini is tender.
- Stir in tomato paste. Cover and cook 30 minutes or until juices have thickened.
Serve with fresh hot garlic bread.
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