Italian Corn Soup with Sausage
Yield : 6-8 servings
1 lb hot or Italian sausage
1 small onion, about 1/2 cup diced small
6 ears corn, kernels removed, about 3 cups worth
3 large carrots, about 2 1/2 cups diced small
2 large celery stalks, about 1 1/2 cups sliced thin
7-8 cups corn stock *
1 tablespoon kosher salt, adjust to taste
2 teaspoons freshly ground black pepper, adjust to taste
1 teaspoon granulated garlic or garlic powder
1 tablespoon Italian seasoning mix
* If you don't have corn stock on hand, chicken broth will work also. Don't forget to reduce the salt, if you use a store-bought chicken broth. Start with a teaspoon and add according to taste.
In a large soup pot, over medium high heat, cook and crumble the sausage. Add the onions and saute for 2-3 minutes, until tender. Add all remaining ingredients. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the vegetables are tender. Enjoy!
FREEZER MEAL : Let the soup cool completely before transferring to freeze safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
Source : barefeetinthekitchen.com/2013/09/italian-corn-soup-with-sausage-recipe.html
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