Great Northern Bean Stew

Soups, Stews


1 cup chopped onion

1 lb bulk pork sausage

1 15-oz can great northern beans

28 oz can dice tomatoes undrained

2 cups chopped cabbage

1 cup sliced carrots

1 tbsp white vinegar

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp paprika

1/2 tsp black pepper

1/4 tsp hot pepper sauce

2 tbsp fresh parsley minced


In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.

Stir in parsley; cook 5 minutes longer.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.