Soup

Shepherd's Stew from Yankee Magazine is for Soup.

Shepherd's Stew from Yankee Magazine takes 20 minutes to prepare.

Shepherd's Stew from Yankee Magazine takes 60 minutes to cook.

Shepherd's Stew from Yankee Magazine makes 4 servings.

The ingredients for Shepherd's Stew from Yankee Magazine are:

1 tsp, crumbled Bay Leaf
2 cube (6 fl oz prepared) Beef bouillon
1 cup, diced Celery, raw
1 large Onions, raw
0.25 cup Parsley
2 can Canned Tomatoes
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
5 link, 4/lb Italian Sausage, pork

Here is how you make Shepherd's Stew from Yankee Magazine:

In a large saucepan or nonreactive Dutch oven, brown the sausage over medium heat. Add the onion and saute until transparent, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, or until the potatoes are tender. Remove the bay leaf before serving. Serve hot. Makes 6 servings.

The nutritional information for Shepherd's Stew from Yankee Magazine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 471.1

• Total Fat: 29.1 g
• Cholesterol: 107.4 mg
• Sodium: 1,852.4 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 4.9 g
• Protein: 23.7 g