Ingredients

The following ingredients have 12 Servings
  • 4 cups low or no-sodium chicken stock
  • 1 (28 oz.) can of petite diced tomatoes
  • 1 tsp. dry oregano leaves
  • 1 tsp. dry basil leaves
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 1 cup frozen corn
  • 1 Tbsp. grape seed or vegetable oil
  • ½ lb. fully-cooked sausage (like kielbasa or other smoked or cured sausage)
  • 3 (14 oz.) cans diced potatoes
  • 2 cups fresh spinach leaves

Instruction

  • Put a large pot or Dutch oven on your most powerful burner. Put on high heat. Add the stock, tomatoes (with juice), oregano, basil, garlic powder, salt, and pepper. Stir. Cover.
  • In a small bowl combine the cornstarch and water until smooth. Add it to the pot. Stir and cover. Let it come up to a boil. Reduce it to a low simmer.
  • Meanwhile, put the corn in a microwave-safe bowl and microwave it to defrost and heat through, 1-2 minutes.
  • While the corn defrosts, heat the oil in a skillet over medium heat. Chop up the sausage in 1/2 inch pieces. Add it to the skillet. Let it brown for a couple of minutes. Stir and brown the other side. Add it to the pot. Stir. Cover.
  • Drain the potatoes and add them to the pot along with the spinach. Let the potatoes heat through and the spinach wilt. Ladle it into bowls and eat.