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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Goes great with crusty bread and butter. Ingredients:
2 cloves of garlic, minced |
1 onion, chopped |
1 red pepper, chopped |
1 lb of smoked susage, thinly sliced |
2 cans of chicken broth |
1 can of pinto beans |
1 lg. carrot, shredded |
1 med. yellow squash, finely chopped |
2 stalks of celery chopped |
1 t of parsely |
1/8 t ground pepper |
2 pinches of red pepper flakes |
1 bay leaf |
1 can of cajun stewed tomatoes |
Directions:
1. Coat a large nonstick skillet with nonstick spray and heat.
2. Add garlic, onions, red peppers and saute' untill tender, not browned.
3. Remove the veggies from pan and set aside.
4. Add susage to skillet and saute' until browned slightly.
5. In a medium pot, combine the broth, beans, carrots, squash, celery, parsley, bay leaf, tomatoes, onions and pepper flakes.
6. Simmer on medium for about 5 minutes, stirring as needed.
7. Add susage and simmer for 5 minutes on medium low.
8. Remove and discard the bay leaf.
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