Shelly's Recipe

SPICY CORN AND SAUSAGE SOUP

Category: Soups

6 (15 oz) cans cream-style corn
6 (15 oz) cans whole corn
1/2 cup oil
4 bell peppers, chopped
6 onions, chopped
8 cloves garlic, chopped
4 stalks celery, chopped
2 lbs lean bacon, cubed
2 lbs ham, cubed
2 links smoked sausage or sweet Italian sausage, sliced
4 (15 oz) can stewed tomatoes with juice
46 oz can V-8 juice
10 oz can chopped tomatoes with green chilies
Salt and pepper, to taste
1/2 cup chopped parsley, garnish

In a large soup kettle, heat onion and add chopped vegetables and garlic. Saute until wilted. Add meats; cook until browned. Add remaining ingredients and enough water to make soup consistency. Simmer, uncovered, for several hours. Add more water if necessary. Season with salt and pepper. Garnish with chopped parsley at the end of cooking time. Makes 5 gallons.