Peasant Stew

While thinking of something I could prepare for us to have to this week, I grabbed the 2001 Southern Living Cookbook off the shelf.  I decided I'd try to cook whatever was on the page I opened the book to.

And here we are, Peasant Stew.  I adapted somewhat for the ingredients I had, but this one will definitely be placed in the rotation.

3 carrots, sliced

1 large onion, coarsely chopped

2 celery ribs, diced

1 t. minced garlic

1/4 cup chopped parsley

1 - 16 oz. Conecuh sausage, sliced into 1/4 inch slices

1 bay leaf

9 cups chicken stock

3 cups shredded cabbage

2 russet potatoes, peeled and cut into 1/2 inch cubes

1 can Italian cut green beans, drained

1 can red kidney beans, rinsed and drained

1/4 t. dried thyme

1/2 t. pepper

Add all ingredients into a large Dutch oven (at least 5-quart size). Stir to combine and bring to a gentle boil. Reduce heat to simmer and allow to cook, stirring occasionally, 30 - 35 minutes or until vegetables are tender.

Remove and discard bay leaf. Serve with cornbread or rolls.