Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
Season with salt & pepper as needed.
I prep as I go along, so if you don't do that, prep time will take a bit longer.
I used a 5-pack of Johnsonville mild Italian sausages. You can use ground sausage meat if you prefer.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.