VEGGIE-SAUSAGE CHEESE SOUP

Veggie-Sausage Cheese Soup image

I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.-Richard Grant, Hudson, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 7h25m

Yield 16 servings (4 quarts).

Number Of Ingredients 20

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Ingredients

2 medium onions, finely chopped
1 each medium green and sweet red peppers, chopped
2 celery ribs, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
2 medium potatoes, diced
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 medium carrots, sliced
1 cup whole kernel corn
1 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese
1 can (12 ounces) evaporated milk

Steps:

In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender. , Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.

Nutrition Facts : Calories 260 calories, Fat 15g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 820mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.