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Veggie-Sausage Cheese Soup Recipe

I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.—Richard Grant, Hudson, New Hampshire

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Veggie-Sausage Cheese Soup Recipe

Prep: 55 min. Cook: 6-1/2 hours

Yield: 16 Servings

55 390 445

Ingredients

2 medium onions, finely chopped
1 each medium green and sweet red peppers, chopped
2 celery ribs, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
2 medium potatoes, diced
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 medium carrots, sliced
1 cup whole kernel corn
1 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (12 ounces) evaporated milk

Directions

In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender.
Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended. Yield: 16 servings (4 quarts).

Nutritional Facts 1 cup equals 260 calories, 15 g fat (7 g saturated fat), 42 mg cholesterol, 820 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Veggie-Sausage Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p104

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Reviewed on Nov. 19, 2010 by amyjplatt@optonline.net

Sorry, I forgot to givr it 5 stars.

Reviewed on Nov. 19, 2010 by amyjplatt@optonline.net

This was a very good and filling recipe. I left out the corn (both creamed corn and corn kernels) and, unfortunately, I realized too late I did not have any Dijorn Mustard, so I used about 1/4 teaspoon dry mustard. I also used a 10 ounce package of sliced mushrooms (which was about 2 cups). Other than that I followed the recipe exactly and it was very good.