“This is a delicious stew,” says Carma Blosser of Livermore, Colorado. “The sausage and turnips give it really special flavor.” A slice of crusty bread makes a great mop to clean up any remaining broth!
2 medium carrots, sliced lengthwise and cut into 2-inch pieces
1 medium turnip, peeled and cubed
1/2 medium onion, chopped
3-1/2 cups water
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup stewed tomatoes
In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the potatoes, carrots, turnip, onion, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through.