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Hearty Sausage Soup

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Servings 6

Ingredients
  

  • 1 lb Johnston’s Pork Sausage
  • 1 tsp canola oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 celery stalk diced
  • 1 small green pepper chopped
  • ¼ cup all purpose flour
  • 2 large potatoes peeled & diced
  • 1 large carrot diced
  • 12 fl oz (341 mL) kernal corn undrained
  • 4 cups reduced-sodium beef broth
  • 19 fl oz (540 mL) diced tomatoes
  • 2 bay leaves
  • 1 tsp thyme
  • salt and pepper
  • parsley (optional)

Instructions
 

  • In a large heavy skillet, sauté pork sausage over medium heat until browned and cooked through. Remove from pan and drain; slice thinly and keep warm.
  • Heat oil in a large saucepan or Dutch oven (large enough to hold about 14 cups/4 L). Add onion, garlic, celery and green pepper; stir and cook until vegetables are softened. Stir in flour.
  • Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup (250 mL) water, bay leaves, and thyme; bring to a boil, and then reduce heat.
  • Add cooked sausage and cover, simmering until vegetables are tender.
  • Remove bay leaves and season with salt and pepper to taste. Top off with fresh chopped parsley if desired. Serve with crusty rolls or bread.