It's March and I'm not really excited that it was -2 this morning and that we're getting snow tomorrow. Basically the only exciting part about cold weather right now is soup. Yes, soup is exciting. Don't laugh.
I'm especially excited about this soup because it's pretty different from my staples: Indian-style rasams and brothy Asian noodle soups. This soup deserves to be called a stew and it's a "meat and potatoes" type meal!
I used the Tofurky kielbasa in this recipe, but if I had to do it over, I'd use the Field Roast sausages because I generally just like those better. And they just went on sale at the co-op today!!!
Bean and Sausage Stew
1 Tbsp. olive oil
1 yellow onion, diced
2 celery stalks, diced
1 large carrot, diced
2 medium gold potatoes, peeled and diced
2 vegan sausages (I used Tofurky Kielbasa), sliced
2 cloves of garlic, minced
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. fennel seed, ground
1/2 tsp. ground cumin
1/4 tsp. celery seed, ground
1 16 oz. can cannellini beans, drained
1 Tbsp. mustard
Salt and pepper to taste
In a heavy soup pot, heat olive oil. Add the onion, celery and carrot and saute until onions begin to become transparent. Add the potato and sausages. Stir and cook just a couple minutes, lightly browning the sausages. Add the garlic and all the spices and beans. (I ground the fennel and celery seeds in a mortar). Stir and immediately add enough water just to cover. Bring to a boil and then lower heat to maintain a steady simmer. Simmer for about 15-20 minutes or until carrots and potatoes are tender and broth has thickened. Add mustard and salt and pepper to taste. Serve with a big hunk of bread and a bright, fresh green salad!