Sausage Soup

• 1 pound bulk turkey breakfast sausage
• 1 cup chopped onion
• 3 cups water
• 2 reduced-sodium chicken bouillon cubes
• 4 cups cubed peeled potatoes
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon pepper
• 1/4 teaspoon dried sage
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) cream-style corn
• 1-1/2 cups evaporated skim milk
• 2/3 cup chopped sweet red pepper

1. In a soup kettle or Dutch oven over medium heat, cook sausage and onion until sausage is not longer pink and onion is tender; drain. Add water and bouillon; bring to a boil. Add potatoes; seasoning blend, pepper and sage; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Stir in corn and milk; heat through. Garnish with red pepper.

turkey, onion, water, potatoes, salt, pepper, sage, whole kernel corn, creamstyle corn, milk, sweet red pepper

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