Ingredients
Tools
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Instructions
- In a large Dutch oven pot or soup pot, add the sliced 18 ounces Sweet Italian sausages with 1 teaspoon extra virgin olive oil. Saute over medium-high heat, for about 10 minutes, until the sausage has crisped a bit. Remove from the pan and set aside.
- Pour off all but 2 tablespoons of oil from the sausage left in the pot. If no oil remains in the pot from the sausage, add 2 tablespoon oil.
- With the heat on a medium flame, add the diced 1 medium onion. Saute over medium-low heat for 5 minutes until softened and translucent.
- Mix in the minced 4 cloves garlic, 2 teaspoons freshly grated ginger, ¼ tsp red pepper flakes, 1 ½ tsp ground coriander , 1 ½ tsp ground cumin, ½ tsp ground turmeric, 1 tsp ground cinnamon and 1 ½ tsp Kosher salt. Cook for 2 minutes until fragrant.
- Mix in the peeled/cubed 2 pounds Russet potatoes, cut 1 head cauliflower, 2 cups green beans cut into 1” pieces , 15 ounce can crushed tomatoes and 4 cups vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cook covered, with the lid slightly ajar, until the potatoes have softened, about 30-40 minutes.
- Turn off the heat and mix in the cooked sausage, ¼ cup chopped fresh cilantro and 1 cup frozen peas. Cover the pot and let sit for 5 minutes before serving!
Test Kitchen Notes
- Easily swap the cilantro for herbs of their choice such as parsley.
- Russet potatoes are ideal for this recipe since their starches help thicken the saucy mixture!
- Using vegetable broth is ideal, but you can also use a Mushroom Broth or Chicken Broth if you have it on hand.