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Corn and Sausage Soup

 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 ServingsPrep: 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 Johnsonville® 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).

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Corn and Sausage Soup (continued)

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.