I made two different soups for this weekend when the family comes. Actually, I was the sue chef and Jud made this soup. We doubled this recipe.
3/4 pound bulk pork sausage
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 stalk celery, diced
2 cloves garlic, minced
1 can (14.5 ounces) whole or diced tomatoes with juice
2 1/2 cups chicken stock or broth
1 cup corn kernels, fresh or frozen
3/4 teaspoon salt
Freshly ground pepper to taste
Crushed tortilla chips for topping
In a large Dutch oven over medium heat, brown sausage for about 5 min, breaking it up with a spoon as it cooks. Add onion, bell pepper, celery, and garlic, and saute' until vegetables are tender, about 5 min. Add tomatoes, stock, corn, salt, and pepper.
Reduce heat to low and simmer, covered, until flavors are blended, about 20 min. Simmer, uncovered, 10 min. longer or until ready to serve. Ladle into bowls and top with crushed tortilla chips.