Slow Cooker Mediterranean Turkey Sausage Stew
10.6g
Net Carbs
16.7g
Protein
5.7g
Fat
3.4g
Fiber
175
Calories
Cooking tip: This veggie packed stew is pretty simple to put together, with prepping the vegetables taking about 20 minutes. Then you are hands off, letting the slow cooker do the work, until the last 20 minutes or so. The bonus when you use a slow cooker is that you get the accumulation of delicious scents that will have your stomach growling by the time it is ready to eat. The joy of coming home to the smell of a hot meal should not be underestimated!
Ingredients:
- 32 fl-oz chicken bone broth Imagine
- 14 1/2 fl-oz canned diced tomatoes, in juice Angela Mia
- 13 ounces polska turkey kielbasa, ring Hillshire Farm
- 1 1/2 cups fresh celery USDA
- 1/2 cup fresh yellow onion, chopped USDA
- 1/2 cup fresh celeriac USDA
- 1 teaspoon fresh garlic FNDDS
- 1 1/2 cups fresh turnip, cubes USDA
- 1 teaspoon italian seasoning blend Spice Barn
- 1/2 teaspoon table salt USDA
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/4 cup fresh parsley, chopped USDA
- 1 tablespoon fresh lemon juice Canadian Nutrient File
- 1/4 teaspoon black pepper, ground USDA
- 4 cups fresh kale, chopped USDA
Directions:
- In a 4 quart or larger slow cooker, combine bone broth and canned diced tomatoes. Slice turkey sausage into coins, chop celery, cut turnip into ½-inch cubes, chop onion, peel and cut celeriac into ½-inch cubes, mince or press garlic and add to the slow cooker. Stir in Italian seasoning, salt, smoked paprika, and cumin. Cook on high for 4 hours.
- In the last 15-20 minutes of the cooking time, stir in chopped kale, cooking until wilted and tender. Before serving, stir in lemon juice, and top with chopped fresh parsley and freshly ground black pepper. One serving is about 1 ½ cups stew.
