Taste of Home
Corn and Sausage Soup
TOTAL TIME: Prep: 25 min. Cook: 1 hour
YIELD: 16-18 servings (about 5 quarts).
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.
Ingredients
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2-1/2 cups chopped onions
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1/2 cup each chopped green pepper, sweet red pepper and celery
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6 tablespoons butter
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1-1/2 pounds fully cooked smoked sausage, cut into 1/4-inch pieces
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3 garlic cloves, minced
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4 cans (15 ounces each) Italian-style tomato sauce
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3 packages (16 ounces each) frozen corn
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2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
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2 cups water
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3 bay leaves
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1-1/2 teaspoons each dried basil, oregano and thyme
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1/2 teaspoon pepper
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1/4 teaspoon dried marjoram
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1/4 teaspoon hot pepper sauce, optional
Directions
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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.
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2.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.
Nutrition Facts
1 cup: 201 calories, 14g fat (7g saturated fat), 36mg cholesterol, 683mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 7g protein.
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