Print Options
Back to
Corn and Sausage Soup >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Corn and Sausage Soup
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.
16-18 Servings
Prep: 25 min. Cook: 1 hour
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).
© Taste of Home 2013
2 of 2
Corn and Sausage Soup
(continued)
Nutrition 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.
© Taste of Home 2013