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Veggie-Sausage Cheese Soup

 Veggie-Sausage Cheese Soup
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
16 ServingsPrep: 55 min. Cook: 6-1/2 hours

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 Johnsonville® Polish Kielbasa Sausage 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

2 of 2

Veggie-Sausage Cheese Soup (continued)

Directions (continued)

  • 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.