Sausage Stew

Serves 4-6

2 celery ribs, chopped
1 medium Onion, chopped
1 medium carrot, chopped
1 cup fresh green beans, snapped to 1 inch pieces (or use frozen)
1 clove diced garlic
1 small green pepper
1 cup diced zuchinni (opt)
2 Tablespoons Extra Virgin Olive Oil.

Cook the above for 2 minutes

Add 1 pound diced fresh tomatoes (or 14-16 oz can diced tomatoes)

Cook 1 minute

Add the above to a crock-pot along with:

1 1/2 cup chicken stock
1 pound Kielbassa or polish Sausage Cut into bite size pieces
(I used 1/2 pound pasture-raised Pork Polish Sausage and 1/2 pound grass-fed lamb brats)
2 Teaspoons dried oregano (or 4 teaspoons fresh)
2 teaspoons dried thyme
1/8 teaspoon red pepper flakes
and vegetables above

Simmer for 30 minutes.  Mix 1/4 cup all-purpose flour (gluten-free folks use your favorite flour blend) with the remaining 1/2 cup chicken stock and add to pot, Stir.

NOTE:  At this point you can simply place all in Crock-pot for 4-5 hours on low and serve.  OPTION TWO:  Do not add the flour.  Can in your pressure canner vs freezing for quick meals without having to thaw anything.

Cool and freeze in zipper bags (2 servings per bag)

Label with cooking instructions (Thaw, cook 3-4 hours on low in crock-pot), Name of dish and the date.