Directions:
- In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.
- Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
- Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.38 Kcal (2673 kJ) | ||
| Calories from fat | 375.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.67g | 64% | |
|---|---|---|---|
| Cholesterol | 62.99mg | 21% | |
| Sodium | 1422.74mg | 59% | |
| Potassium | 574.49mg | 12% | |
| Total Carbs | 47.28g | 16% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 19.74g | 39% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 3.3mg | 18% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 144.13 Kcal (603 kJ) | ||
| Calories from fat | 84.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 64% | |
|---|---|---|---|
| Cholesterol | 14.22mg | 21% | |
| Sodium | 321.21mg | 59% | |
| Potassium | 129.7mg | 12% | |
| Total Carbs | 10.67g | 16% | |
| Sugars | 1.97g | 35% | |
| Dietary Fiber | 1.29g | 23% | |
| Protein | 4.46g | 39% | |
| Vitamin C | 7.2mg | 53% | |
| Vitamin A | 0.2mg | 36% | |
| Iron | 0.7mg | 18% | |
| Calcium | 20.1mg | 9% | |
* 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.
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