- 2 cans (11-1/2 ounces each) condensed bean and bacon soup, undiluted
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cups water
- 2 medium potatoes, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 teaspoon chili powder
- 12 ounces smoked sausage, thinly sliced
- In a large saucepan, combine the soup, tomatoes and water. Add the potatoes, carrots, celery, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add sausage; cover and simmer 40 minutes longer. Yield: 8 servings (2 quarts).
Reviews forSmoked Sausage Stew
"I used RoTel tomatoes, because that's all I had in the house. I also only had one can of bean with bacon soup, so I used a can of cream of mushroom for the second. I also added Italian seasonings and garlic, because most every recipe here at TOH is bland. My daughter thought it was a little too spicy, probably because of the Ro Tel tomatoes, and my husband didn't think the sausage was the right type for this stew. So, next time I'll use regular tomatoes, and try some Andouille sausage and see what happens."
"Very easy, everything is essentially cooked except the potatoes. I don't like bean and bacon soup so I used beef vegetable. Even though its a stew there wasn't enough broth or sausage and too much potato for me. But good on a warm snowy evening."
"Super easy and super good. Before I added the sausage I put everything in the crockpot, added the sausage and let it cook on low for a few hours. Great with breadsticks!"