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Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.—Shelia Murphy, Killdeer, North Dakota
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 package (10 ounces) frozen corn
  • 2 cups frozen peas and carrots
  • 1-1/2 cups diced peeled potatoes
  • 1 cup chopped tomato
  • 1 can (11-1/2 ounces) condensed split pea with ham and bacon soup, undiluted
  • 1-1/4 cups water
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons chili powder

Nutritional Facts

1 serving (1-1/2 cups) equals 347 calories, 17 g fat (6 g saturated fat), 31 mg cholesterol, 778 mg sodium, 39 g carbohydrate, 5 g fiber, 14 g protein.

Directions

  1. In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Yield: 4-6 servings.
Originally published as Sausage Stew in Country Woman January/February 1995, p35

Nutritional Facts

1 serving (1-1/2 cups) equals 347 calories, 17 g fat (6 g saturated fat), 31 mg cholesterol, 778 mg sodium, 39 g carbohydrate, 5 g fiber, 14 g protein.

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