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Enjoy this recipe from Grandma's Favorites.
Submitted by: Wendy Meadows from Spring Hill, FL
2 c. potatoes, peeled and diced
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 t. salt
8 c. low-sodium chicken or vegetable broth
5 links sweet or hot Italian pork sausage
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
12-oz. pkg. frozen corn, thawed
12-oz. pkg. frozen cut green beans, thawed
2-1/2 c. shredded Cheddar cheese
Combine potatoes, carrots, celery, onion and salt in a large soup pot; add broth to cover. Bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes. While soup simmers, place sausage links in a skillet; add enough water to come up halfway. Simmer over medium-high heat for 8 to 10 minutes, turning often. Remove sausages to a cutting board; let cool slightly and slice into rounds. Add sausage to simmering soup. In a small saucepan over medium-low heat, blend butter and flour; add milk. Cook, stirring constantly, until smooth and thick. Add milk mixture to soup; continue simmering until thickened. Stir in corn and beans; simmer until tender. Add cheese; cook and stir until melted. Makes 8 servings.
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Combine potatoes, carrots, celery, onion and salt in a large soup pot; add broth to cover. Bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes. While soup simmers, place sausage links in a skillet; add enough water to come up halfway. Simmer over medium-high heat for 8 to 10 minutes, turning often. Remove sausages to a cutting board; let cool slightly and slice into rounds. Add sausage to simmering soup. In a small saucepan over medium-low heat, blend butter and flour; add milk. Cook, stirring constantly, until smooth and thick. Add milk mixture to soup; continue simmering until thickened. Stir in corn and beans; simmer until tender. Add cheese; cook and stir until melted. Makes 8 servings.
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