Corn and Sausage Soup Recipe

Corn and Sausage Soup Recipe
Corn and Sausage Soup Recipe photo by Taste of Home
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Corn and Sausage Soup Recipe

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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.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour
MAKES:
16-18 servings
TOTAL TIME:
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).
Originally published as Corn and Sausage Soup in Country February/March 2001, p51

Nutritional Facts

1 cup: 201 calories, 14g fat (7g saturated fat), 36mg cholesterol, 683mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Corn and Sausage Soup in Country February/March 2001, p51

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