- 1 package (16 ounces) frozen vegetables for stew
- 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
- 2 cups water
- 1 pound low-fat smoked turkey sausage, sliced 1/4 inch thick
- 1/4 cup ketchup
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- In a large saucepan, combine the vegetables, soup and water; bring to a boil. Reduce heat. Add remaining ingredients; simmer for 35-45 minutes or until the vegetables are tender. Yield: 8 servings.
Originally published as Turkey Sausage Stew in Country Woman January/February 1995, p36
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Reviewed Aug. 11, 2012
I made this as directed for my husband to take to work for his lunches. He said it's a winner! His only quibble was that he doesn't like green beans. So next time I make it, I'll use only peas/carrots/corn. Great recipe!