Begin by gathering your ingredients for the Harvest Stew with Smoked Sausage. Chop the carrots, parsnips, and butternut squash into bite-sized pieces, and slice the smoked sausage into half-moons. Rinse and roughly chop the kale, discarding any tough stalks.

In a large pot, heat a tablespoon of oil over medium heat. Once hot, add chopped onions and minced garlic, stirring frequently for about 4–5 minutes, until the onions become translucent.

Incorporate the sliced beef smoked sausage into the pot, cooking for an additional 5–7 minutes until browned.

Add the chopped carrots, parsnips, and butternut squash to the pot along with your Italian seasoning and paprika. Stir for about 2 minutes.

Pour in enough vegetable broth to cover the ingredients, usually around 4–6 cups. Bring to a gentle boil.

Reduce the heat to low and cover the pot. Let it simmer for approximately 50 minutes, stirring occasionally.

During the final 5 minutes, add the chopped kale to the pot and stir gently.

Ladle the stew into bowls and serve alongside crusty bread for dipping.