Ingredients
The following ingredients have 7 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
Instruction
- 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.
