So far, 2018 has been mostly frigid, snowy, and blustery. (More like twenty-hibernate-teen, am I right?) Yesterday, thick, heavy snowflakes fell for thirteen hours straight in Durham, leaving a total of six inches in our front yard, although other parts of the Triangle received twice as much. It's definitely the most snow we've seen at once since we moved here in 2010.
The weight of the snow has caused widespread power outages in the area, but despite the damage, it was a beautiful snow. The rain that started the day allowed the snowflakes to cling to every branch and pine needle and leaf of the trees. I love how a thick snow creates definition and dimension that's easy to take for granted on an ordinary day, especially in the grayer parts of winter.
This type of chill and snow-blanketing calls for stew -- rich, hearty, flavorful stew that warms you up from the inside and enlivens the senses. This particular recipe is high in protein and fiber, so it's good for you, too! It cooks slowly in the crockpot, giving you time to read a book, reorganize a closet, write a hand-scripted letter, bake a pan of brownies, or whatever you love to do on a rare snowed-in day.
You will need:
- 2 vegetarian sausages, cut into bite-sized pieces (I used Field Roast Italian)
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 15-oz can Great Northern beans, rinsed and drained
- 1 15-oz can diced tomatoes
- 1 tsp dried Italian herbs
- 1 bay leaf
- 2 cups vegetable broth
- 2 cups chopped kale or spinach
- Brown the sausage in a little oil in skillet over medium-heat.
- Place the sausage and all remaining ingredients except the kale or spinach in the bowl of a slow cooker.
- Cook for 6 hours on low or 3 hours on high.
- Add in the kale or spinach; cook on low for another hour or high for another half hour.
Next time, I'd add some chopped celery, too. I'm sure that if you're not into vegetarian sausage, you could add another can of beans or some browned mushrooms instead. This stew was just what we needed yesterday!