This hearty one-pot meal is a snap to make; everything gets thrown in the pot and simmers together. The flavors are even better if the stew is made the day before, refrigerated and reheated.
|2 tablespoons olive oil||1 teaspoon ground cumin|
|4 Italian sausage links, either pork or turkey||1 cup canned white beans, drained|
|1 small onion, chopped||2 tablespoons chopped parsley|
|2 carrots, peeled and sliced into 1-inch pieces||4 cups chicken broth|
|2 small potatoes, scrubbed and cut into 1-inch pieces||1 bay leaf|
|1 small pumpkin, peeled, seeded and cut into 1-inch pieces|
In a Dutch oven or heavy-bottomed 6-quart pot, heat the olive oil over medium high.
Brown the sausages on all sides for about 10 minutes and remove onto a plate.
Add the onions to the pot and cook for 5 minutes, until slightly translucent.
Add the remaining ingredients.
Bring to a boil, return the sausage to the pot and reduce the heat to medium low.
Cook for about 30 minutes, until the pumpkin is tender when pierced with a fork.
Adjust the seasonings with salt and pepper to taste.
Remove the bay leaf before serving.
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