Corn And Sausage Soup

• 2-1/2 cups chopped onions
• 1/2 cup each chopped green pepper, sweet red pepper and celery
• 6 tablespoons butter
• 1-1/2 pounds fully cooked smoked sausage, cut into 1/4-inch pieces
• 3 garlic cloves, minced
• 4 cans (15 ounces each) Italian-style tomato sauce
• 3 packages (16 ounces each) frozen corn
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 cups water
• 3 bay leaves
• 1-1/2 teaspoons each dried basil, oregano and thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon hot pepper sauce, optional

1. In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.

onions, green pepper, butter, sausage, garlic, italianstyle, corn, italian diced tomatoes, water, bay leaves, basil, pepper, marjoram, hot pepper sauce

Taken from www.tasteofhome.com/recipes/corn-and-sausage-soup/ (may not work)