Chicken is a staple in our homes, and that goes for stew, too. Using chicken sausage is a convenient way to add some extra flavor to this veggie-heavy stew.
Ingredients
- 2 Tbsp. quick-cooking tapioca
- 2 tsp. chicken or vegetable bouillon (such as Knorr®)
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 tsp. oregano
- 1 bay leaf
- 3/4 tsp. kosher salt, more to taste
- 1/8 tsp. crushed red pepper, more to taste
- 1 lb. round, white potatoes, chopped
- 2 carrots, peeled quartered lengthwise and chopped
- 2 celery stalks, halved lengthwise and chopped
- 1 medium onion, finely chopped
- 2 medium zucchini, chopped
- 1 (9 oz.) package frozen cut green beans, thawed
- 1 (12 oz.) package pre-cooked Italian chicken sausage (such as Al Fresco®), quartered lengthwise and chopped
- 2 (14.5 oz.) cans diced tomatoes
- 3 1/2 cups water
- 1/3 cup finely chopped fresh parsley
- freshly ground black pepper, (optional)
- extra-virgin olive oil (optional)
Instructions
- Sprinkle the tapioca into the slow cooker crock. Add the bouillon, olive oil, garlic, oregano, bay leaf, kosher salt, and red pepper to the crock.
- Layer the remaining ingredients (except for the parsley) into the crock, starting with the potatoes and ending with the water. Do not stir.
- Cover and cook 8 hours on LOW (or 4 hours on HIGH).
- Before serving, stir the parsley into the soup. Garnish each bowl with some freshly ground pepper and a small drizzle of extra-virgin olive oil, if desired.
Ingredients
- 2 Tbsp. quick-cooking tapioca
- 2 tsp. chicken or vegetable bouillon (such as Knorr®)
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 tsp. oregano
- 1 bay leaf
- 3/4 tsp. kosher salt, more to taste
- 1/8 tsp. crushed red pepper, more to taste
- 1 lb. round, white potatoes, chopped
- 2 carrots, peeled quartered lengthwise and chopped
- 2 celery stalks, halved lengthwise and chopped
- 1 medium onion, finely chopped
- 2 medium zucchini, chopped
- 1 (9 oz.) package frozen cut green beans, thawed
- 1 (12 oz.) package pre-cooked Italian chicken sausage (such as Al Fresco®), quartered lengthwise and chopped
- 2 (14.5 oz.) cans diced tomatoes
- 3 1/2 cups water
- 1/3 cup finely chopped fresh parsley
- freshly ground black pepper, (optional)
- extra-virgin olive oil (optional)
Instructions
- Sprinkle the tapioca into the slow cooker crock. Add the bouillon, olive oil, garlic, oregano, bay leaf, kosher salt, and red pepper to the crock.
- Layer the remaining ingredients (except for the parsley) into the crock, starting with the potatoes and ending with the water. Do not stir.
- Cover and cook 8 hours on LOW (or 4 hours on HIGH).
- Before serving, stir the parsley into the soup. Garnish each bowl with some freshly ground pepper and a small drizzle of extra-virgin olive oil, if desired.
Dairy Free Variation
Be sure to use dairy-free sausage, such as al fresco
Really, Really good! Yum. Only change we made to use mild Italian pork sausage.
Thanks! Great idea on the sausage.