Spring Veggie Stew

Name: Spring Veggie Stew
Yield: 6
Ingredients: 1 lb Italian sausage; 1 zucchini, sliced; 1 yellow squash, sliced; 12 baby carrots; 8 oz cremini mushroom, quartered; 1 medium red onion, sliced; ½ green bell pepper, sliced; ½ red bell pepper, sliced; 1 can tomato paste, plus (3) 6 ounce (170 ml) water; 4 cloves garlic, minced; ½ teaspoon marjoram; ½ teaspoon fresh thyme; ½ teaspoon Summer Savory seasoning; 1 teaspoon turmeric; 1 teaspoon onion powder; 1 tablespoon smoked paprika; 2 medium bay leaves; red pepper flake, to taste, 1 big pinch; salt and pepper, to taste

Recipe by Pamela Edwards from tasty.co

Lunch

Ingredients

6 servings

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1 lb Italian sausage
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1 zucchini, sliced
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1 yellow squash, sliced
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12 baby carrots
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8 oz cremini mushroom, quartered
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1 medium red onion, sliced
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½ green bell pepper, sliced
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½ red bell pepper, sliced
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1 can tomato paste, plus (3) 6 ounce (170 ml) water
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4 cloves garlic, minced

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½ teaspoon marjoram
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½ teaspoon fresh thyme
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½ teaspoon Summer Savory seasoning
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1 teaspoon turmeric
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1 teaspoon onion powder
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1 tablespoon smoked paprika
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2 medium bay leaves
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red pepper flake, to taste, 1 big pinch
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salt and pepper, to taste

Instructions

Brown Italian sausage in a 10” or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
Serve plain or with quinoa, rice, or pasta.