This is one of my favorite soups right now and perfect for a cold, rainy day like today.
I picked some of the vegetables used in this recipe up at the farmer’s market this morning. When I left my house it seemed like the storm was finally subsiding with little peeks of blue skies and sunshine. Boy was I wrong. It started sprinkling when I arrived with Sprout and was in a full on downpour complete with lightning flashes and peals of thunder.
I didn’t have my front-pack all weather cover so Sprout was getting soaked. One of the vendors let me borrow an umbrella so I bought some pita bread from him. At one booth whenever the thunder boomed, the lady selling apples to me would put her hand on her chest and freak out. We don’t get much weather in Southern California so I guess some people are really thrown off by it.
Anyway, I hope you enjoy this hearty soup (preferrably in a cozy home with a sweater and some fluffy slippers on or maybe the fireplace going).
-1 package sweet Italian sausage
-1 bag frozen corn (I used the roasted kind they have at TJs because that’s what we had in our freezer, but regular corn is just as good)
-2 red potatoes, chopped
-2 medium carrots, chopped
-1 red bell pepper, chopped
-1 onion, chopped
-2 cloves garlic, pressed or minced
-1 box chicken broth
-1 bay leaf
-1 cup milk
-1 tbsp olive oil
-2 tbsp corn starch
-salt and pepper to taste
Cut sausage links into bite-sized pieces. Heat olive oil over medium-high heat and add sausage to brown. Remove sausage from pan and place in soup pot.
Add onion, garlic, carrots, and potatoes to pan that sausage was just cooked in. Cook vegetables until tender. Add to soup pot.
Add bell pepper, corn, chicken broth, bay leaf, to soup pot. Bring to a boil then reduce heat to low. Salt and pepper to taste. Simmer until vegetables are tender. Remove 1/2 cup broth and mix with corn starch until smooth. Return to pot and cook until thickened. Stir in milk. Remove from heat.