1 1/2 lb Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 ribs celery, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 tsp dried oregano
1/2 tsp dried basil, crushed
1/2 tsp thyme, crushed
1/2 tsp rosemary, crushed
1 bay leaf
salt and pepper
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 Tbsp parsley, minced and fresh
1 Tbsp cornstarch
1 Tbsp cold water
In a soup kettle over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worcestershire and seasonings. Bring to a boil. Reduce heat, cover and cook over low heat for one hour or until sausage is no longer pink and vegetables are tender.
Add the ketchup, pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
Combine cornstarch and water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.
This was very good! I subbed sweet Italian sausage and it added a great flavor. I'd definitely make this again. Very filling and loved this taste!