Gingersnap Stew Recipe

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Gingersnap Stew
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Ingredients:

Directions:

  1. Notes: the canned kidneys should be rinsed and drained. the sausage whould be halved lenght-wise and cut into 1 inch pieces.
  2. In a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about five minutes or until onion is almost tender. Remove and set aside.
  3. Add the sausage to the pan. Cook until lightly browned. Return the veggies to pan. Add Water, beans, chili powder, and worcestershire sauce. Bring to boil and reduce heat. Simmer covered about 20 minutes or until tender. Stir in undrained stewed tomatoes. Add gingersnaps. Cook and stir five minutes or until it thickens and bubbles. Ladle into bowls.
  4. Serve with pumpernickel bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.5 Kcal (1576 kJ)
Calories from fat 174.79 Kcal
% Daily Value*
Total Fat 19.42g 30%
Cholesterol 37.99mg 13%
Sodium 1190.79mg 50%
Potassium 869.5mg 18%
Total Carbs 36.17g 12%
Sugars 12.95g 52%
Dietary Fiber 7.86g 31%
Protein 15.25g 30%
Vitamin C 14.4mg 24%
Vitamin A 0.5mg 16%
Iron 4.4mg 24%
Calcium 136.2mg 14%
Amount Per 100 g
Calories 86.7 Kcal (363 kJ)
Calories from fat 40.25 Kcal
% Daily Value*
Total Fat 4.47g 30%
Cholesterol 8.75mg 13%
Sodium 274.22mg 50%
Potassium 200.23mg 18%
Total Carbs 8.33g 12%
Sugars 2.98g 52%
Dietary Fiber 1.81g 31%
Protein 3.51g 30%
Vitamin C 3.3mg 24%
Vitamin A 0.1mg 16%
Iron 1mg 24%
Calcium 31.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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