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1 lb (500 g) Chorizo, Italian or your favourite fresh pork sausage
- 1 tsp (5 mL) vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup (125 mL) chopped green pepper
- 1/4 cup (50 mL) all-purpose flour
- 2 large potatoes, diced
- 3/4 cup (175 mL) diced carrots
- 1 can (12 fl oz/341 mL) kernel corn, undrained
- 5 cups (1.25 L) beef broth*
- 1 can (19 oz/540 mL) diced tomatoes
- 1 tsp (5 mL) Worchestershire sauce
- 2 bay leaves
- 1/4 tsp (1 mL) thyme, salt and pepper
- Chopped parsley
* 2 (10 fl oz/284 ml) cans beef broth with 2 cans water makes 5 cups)
Instructions
In a large heavy saucepan, saute pork sausage over medium heat 10 to 11 minutes, until browned; remove from pan; drain; slice thinly and keep warm.
Heat oil in pan; add onion, garlic, celery and green pepper; stir and cook 4 minutes or until vegetables are softened. Stir in flour; cook 1 minute. Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup water, Worchestershire sauce, bay leaves, thyme, salt and pepper; bring to boil; cover and simmer 6 minutes.
Add cooked sausage and continue cooking until vegetables are tender, about 6 minutes. Sprinkle with parsley. Serve with tossed green salad and crusty rolls.