This next recipe in the Sunday soup series is perfect for those nights full of tornado warnings and emergency flash food alerts (thanks, Chicago!) This is probably a good recipe to make in the event that torrential downpours are ruining your Sunday, as you might be lucky enough to have a lot of these ingredients on-hand. I never grocery shop though, so I was not that lucky. The good news for me is even the questionable Walmart Express down the street had all the ingredients…which
A. Never happens and
B. Should tell you how low maintenance this recipe really is. I can’t buy all the ingredients for say, anything else there, for example. Like this amazing butternut squash soup with apple & sage I’ve been wanting to make? (thanks, See Jane!) Yeah, that would require a 20 minute trek to Treasure Island.
City girl problems.
So anyway, now that I’ve convinced you how easy it is, I’d like to emphasize that it’s also very delicious. This southwestern soup is sure to wrap up your weekend with a kick. Here’s what you need:
- 1/2 IB pork or turkey sausage
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green pepper
- 3 celery stalks, chopped
- 2 cloves of garlic
- 1 can diced tomatoes, juice included
- 2 1/2 cups of chicken broth
- 1 1/2 cups of frozen or fresh corn
- Salt & pepper to taste
- Tortilla chips
- Combine sausage with the onion, green pepper, and celery in a large soup pot. Sautee until sausage is browned and veggies are nearly translucent. Add the minced garlic cloves and sautee a couple more minutes.
- Add in the broth, tomatoes and corn.
- Bring to a boil
- Turn down, simmer for at least 30-45 minutes (the longer the better, really)
- Serve with diced avocado and crumbled tortilla chips on top