Gingersnap Stew

Submitted by TwoOtta3

3         carrots cut into ¾ inch pieces
3        medium stalks of celery, cut into ½ inch pieces
¼         cup of chopped onion
2         tsp of cooking oil
8         OZS of cooked smoked sausage, halved lengthwise
            and cut into 1-inch pieces
1 & 1/2       Cups of water
½         of a 15-oz can of kidney beans, rinsed and drained
1          tbsp   chili powder
1         14 ½ oz can of stewed tomatoes
6         gingersnaps, crushed (About ½ cup)

In a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about 5 mins or until the onion is nearly tender. Remove vegetables from pan. Add sausage pieces to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans , chili powder , and Worchesterchire sauce. Bring to boiling. Reduce heat . Simmer , covered about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 mins or until mixture thickens and bubbles. Ladle into bowls.

                                    Tips:    You can serve this over a bed of rice……I did . Or with toasted bread.