Bean and Sausage Stew

I’ve been all about the chicken sausage this week!  I’ve mentioned before that I’m not a great cook and I prefer as many easy, one pot meals as possible.  I especially love dishes that make great leftovers like this Bean and Sausage Stew!

It’s funny because before I started this clean eating lifestyle, 3 years ago, my go to meals were all casseroles.  Told you I liked easy and one pot dishes.  The problem with casseroles, yes they were super easy, but they included things like cream of mushroom or chicken soup and lots of cheeses.  Not really the healthiest choices.

Luckily, I’ve learned a few things about healthy eating.  But I still want to enjoy my food! I mean no one wants to eat bland, boring food, right!  Well, It doesn’t have to be bland or boring!  This Bean and Sausage stew is full of flavor and tastes oh, so good!  It’s especially good for those Chilly Saturday nights at home and perfect for leftovers the next day.  And guess what?  If you’re like me and following the 80 Day Obsession Program, this recipe fits right in!

What?  You’re not doing 80 Day Obsession yet??  Have you see the results coming out from this program??  If not, check them out here.

Wanna join my next accountability group?  Starts March 12th!  Click here for details.

Bean and sausage stew



  • 4 cups low sodium organic chicken broth
  • 2 packets unflavored gelatin
  • 1 Tbsp olive oil
  • 8 oz chicken sausage reduced fat
  • 1 cup chopped carrots
  • 1/4 cup water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 5 cloves garlic
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 Bay leaves
  • 4 sprigs fresh parsley
  • 1 tsp ground smoked paprika
  • 1 (15 oz) can Cannelloni beans (drained0


  1. Preheat oven to Broil
  2. Sprinkle broth with gelatin to let bloom.  Set aside
  3. Heat oil in large, oven-safe saucepot over medium heat for 1 minute, or until fragrant.
  4. Add sausages; cook, turning occasionally, for 8 to 10 minutes, or until sausages are deep brown all over. (Sausages do not have to be cooked all the way through at this stage.) Place sausages on a paper towel.
  5. Place carrots and water in same saucepot; cook, over medium-high heat, stirring frequently, for 5 minutes, or until soft.
  6. Add onion, celery, and garlic; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent and beginning to brown.
  7. Add broth, salt, pepper, bay leaves, parsley, and paprika. Bring to a boil. Reduce heat to medium-low. Gently boil for 28 to 32 minutes, or until reduced by half. Remove bay leaves and parsley.
  8. Slice sausage into rounds. Add sausage and beans to saucepot. Bring to a boil. Remove from heat.
  9. Place saucepot under broiler for 4 to 5 minutes, or until a deep brown crust forms on top.

Container equivalents  1 Red 1 Green 1/2 yellow 1 tsp


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