Crockpot Italian Sausage Stew
3/4 lb bulk Italian sausage
10 cups chicken broth
1/4 tsp black pepper
2 medium size carrots, chopped
2 celery ribs, chopped
3/4 cup dry pinto beans
3/4 cup dry navy beans
3/4 cup dry red beans
1/4 cup sun dried tomatoes in oil,
drained and sliced thin.
Grated Parmesan cheese
1. In a 10 inch skillet, cook sausage over medium high heat until well browned, stirring often to
seperate meat. Drain off fat.
2. Into a 5 quart slow cooker place sausage, broth , black pepper, carrots, celery and beans. Mix well.
3. Cover and cook on LOW 7 to 8 hours or on High 4 to 5 hours.
4. Uncover and add the tomatoes. Cover and cook 1 hour longer or until beans are tender. Sprinkle
with the Parmesan.
YIELD: 8 Servings
Serving Size: 1-3/4 cups Per Serving
Weight Watchers PointsPlus = 6 Per Serving
Calories: 277, Fat: 8g, Carbohydrates: 31mg, Fiber: 10g, Protein: 20g
WW Plus+ = 6