Italian Stew

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 2 medium carrots, sliced 1/8 inch thick
• 1/4 to 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 3/4 cup uncooked instant rice

1. In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender.

italian sausage, onion, celery, carrots, italian seasoning, dried basil, salt, pepper, water, italian stewed tomatoes, tomato soup, rice

Taken from www.tasteofhome.com/recipes/italian-stew/ (may not work)