2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 links chicken sausage
6 cups chicken broth
1 leek, sliced
1 zucchini, cut into bite size pieces
1 cup tomato, cut into bit size pieces
2 ears of corn, cut off the cob
1/2 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon salt
1/4 teaspoon chili powder
- In a large soup pot, over medium heat, saute onion and garlic until translucent.
- Add chicken sausage and cook for about 5 minutes, until slightly browned on both sides.
- Add the broth and the remaining vegetables leek, zucchini, tomato and corn and spices (salt, parsley, thyme, and chili powder).
- Chill in the refrigerator for 4 hours or until cold, or eat it hot.