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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.—Shelia Murphy, Killdeer, North Dakota Ingredients:
1 pound bulk pork sausage |
1 package (10 ounces) frozen corn |
2 cups frozen peas and carrots |
1-1/2 cups diced peeled potatoes |
1 cup chopped tomato |
1 can (11-1/2 ounces) condensed split pea with ham and bacon soup, undiluted |
1-1/4 cups water |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1-1/2 teaspoons dill weed |
1-1/2 teaspoons chili powder |
Directions:
1. In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Yield: 4-6 servings.
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