2teaspoonsfreshly ground black pepperadjust to taste
1teaspoongranulated garlic or garlic powder
1tablespoonItalian seasoning mix
* if you don't have corn stock on handchicken broth will work also. Don't forget to reduce the salt, if you use a store-bought chicken broth. Start with a teaspoon and add according to taste.
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!
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.
Italian Corn Soup with Sausage https://barefeetinthekitchen.com/italian-corn-soup-with-sausage-recipe/