Corn and Sausage Soup Recipe

Corn and Sausage Soup Recipe photo by Taste of Home

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I created this recipe about 12 years ago when I received ab abundance of fresh sweet corn from friends. The soup is easy to make and has always been a big hit with family and friends. I usually serve it with bread and a tossed salad.

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Corn and Sausage Soup Recipe

Prep: 25 min. Cook: 1 hour

Yield: 16-18 Servings

25 60 85

Ingredients

2-1/2 cups chopped onions
1/2 cup each chopped green pepper, sweet red pepper and celery
6 tablespoons butter
1-1/2 pounds fully cooked smoked sausage, cut into 1/4-inch pieces
3 garlic cloves, minced
4 cans (15 ounces each) Italian-style tomato sauce
3 packages (16 ounces each) frozen corn
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3 bay leaves
1-1/2 teaspoons each dried basil, oregano and thyme
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon hot pepper sauce, optional

Directions

In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving. Yield: 16-18 servings (about 5 quarts).

Nutritional Facts 1 serving (1 cup) equals 201 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 683 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Corn and Sausage Soup in Country February/March 2001, p51