TOMATO SAUSAGE STEW
This savory tomato sausage stew is a postpartum mama's best friend! It's nutrient dense, hearty and freezes easily. Make a double batch and stash some in the freezer for an easy postpartum meal!
Ingredients
- 1 stick butter (I like the richness of butter, but you could substitute a couple of tablespoons of oil)
- 1 yellow onion
- 7 medium fresh tomatoes (or 28 oz. can crushed tomatoes)
- 8 small potatoes
- 8 oz. baby bella mushrooms
- 32 oz. broth (I used chicken, but any broth is okay)
- 3 lbs. kielbasa sausage
- 1 chunk parmesan cheese rind (extra for grating)
- 10 oz. spinach (any greens are okay)
- 2 cups rice (I used jasmine rice, but any rice is okay)
Instructions
- Rough chop each ingredient (no need to peel tomatoes or potatoes)
- Melt butter over medium heat.
- Add the onion.
- Once the onion is translucent, add the tomatoes, potatoes, mushrooms and cook (stirring frequently) for 5 minutes.
- Add broth, parmesan cheese rind and sausage.
- Add salt, pepper, garlic powder to taste along with any other preferred herbs.
- Bring to a simmer and cover.
- Cook, stirring occasionally for 45 minutes.
- While the stew is cooking, prepare rice.
- After the 45 minutes, stir in the spinach and cook gently until wilted.
- Serve over rice with freshly grated parmesan cheese.
Notes
This recipe is very easy to make substitutions.
Add in additional proteins - cubed chicken, kidney beans, beef tips.
Serve over quinoa, millet, couscous, etc.
Swap the spinach for kale or Swiss chard.
It freezes very well. Simply defrost, warm, and cook a grain to serve it with (or eat it solo)!