CORN AND SAUSAGE SOUP

Corn and Sausage Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 16-18 servings (about 5 quarts).

Number Of Ingredients 14

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 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

Steps:

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.

Nutrition Facts : Calories 201 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 683mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.