Spicy Corn and Sausage Soup


1 package chicken apple sausage
(Trader Joes)
4 medium carrots, sliced
4 medium celery ribs, sliced
½ orange bell pepper diced
½ green bell pepper diced
½ yellow onion, large dice
1 can pinto beans
½ small can tomato paste
2 C Chicken broth
1 ½ C water
3 T Olive oil
1 1/3 C white wine like a Semillion
Pinch oregano, cumin, coriander
Salt and Pepper
1 C roasted frozen corn (Trader Joes)
¼ C each cilantro and Italian parsley
Sriracha sauce to garnish


  • Heat dutch oven over medium high heat. Put in 1 T oil. Brown sausage for about 3 minutes. Remove. Add a little more oil. Add vegetables t oil, but not corn, season with salt and pepper, oregano, cumin, coriander, let cook til onions slightly transparent, about 3 minutes. Add wine scraping bits off bottom and deglazing pan. Let cook for 1 minute. Add chicken broth, water, put sausage back in. Add tomato paste. Cover and simmer on low for 30 – 40 minutes. Take off lid, add corn, parsley and cilantro and reheat until steaming, just until bubbles show.
  • Serve with drizzle sriracha sauce on top.

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