Autumn Sausage Corn Soup Recipe
I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. —Belinda Desselle, Westlake, Louisiana
TOTAL TIME: Prep: 45 min.
Cook: 1 hour
MAKES: 11 servings
Ingredients
3/4 pound fully cooked Johnsonville® Smoked Sausage, sliced
1/4 cup all-purpose flour
1/4 cup canola oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
Hot pepper sauce to taste
Directions
In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.
In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender.
Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 11 servings (about 2-1/2 quarts).
Nutritional Facts
1 serving (1 cup) equals 249 calories, 15 g fat (5 g saturated fat), 31 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Autumn Sausage Corn Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p134
I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. —Belinda Desselle, Westlake, Louisiana
TOTAL TIME: Prep: 45 min.
Cook: 1 hour
MAKES: 11 servings
Ingredients
3/4 pound fully cooked Johnsonville® Smoked Sausage, sliced
1/4 cup all-purpose flour
1/4 cup canola oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
Hot pepper sauce to taste
Directions
In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.
In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender.
Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 11 servings (about 2-1/2 quarts).
Nutritional Facts
1 serving (1 cup) equals 249 calories, 15 g fat (5 g saturated fat), 31 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Autumn Sausage Corn Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p134
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment