Ingredients
- 4 teaspoon oil (vegetable oil)
- 1 medium yellow onion chopped
- 1 carrot, diced
- 1 celery rib, diced
- 2 cloves garlic, minced
- 1 green chili pepper (hot pepper, optional, may use half a small jalapeno
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (I use freshly ground - add to taste)
- 2 (8 ounces) Italian sausage links (casings removed, I use 3)
- 2 cans (28 ounce) diced tomatoes (I use 1 28 ounce can + 1 19 ounce can)
- 1 can (19 ounce) navy beans (drained and rinsed)
- 1 cup chicken broth (or vegetable broth, I use 2 cups chicken broth)
- 1 cup water
- 1/3 cup freshly chopped oregano (I use 2-3 teaspoons dried - add to taste)
- 1 teaspoon granulated sugar (white)
How to Make
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Step 1: In large pot heat oil over medium heat; cook vegetables, garlic, chili pepper(if using) and seasonings, stirring occasionally until softened.
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Step 2: Increase heat to medium high, add sausages breaking down with wooden spoon until no pink remains.
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Step 3: Stir in remaining ingredients, bring to boil, reduce heat and simmer 15 to 20 minutes. (discard chili pepper before serving)
We hope you enjoy this recipe!
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