Corn and Sausage Soup

Name: Corn and Sausage Soup
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 16-18 servings (about 5 quarts).
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® Fully Cooked Smoked Sausage Rope, 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

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

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® Fully Cooked Smoked Sausage Rope, 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.