Gingersnap Stew

Directions

1. 1
   In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
2. 2
   Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
3. 3
   Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
4. 4
   Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
5. 5
   Notes:
6. 6
   I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
7. 7
   I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
8. 8
   I have also used whole baby carrots cuz I'm lazy.
9. 9
   The chili powder adds a subtle touch of *heat*.
10. 10
    I tend to simmer on low for up to 2 hours.