Mushroom, Bell Pepper, Corn, and Smoked Sausage Soup

Prepare all ingredients. Drain the liquid from the canned corn.

Peel the carrots, bell pepper, and onion. Dice the vegetables finely.

Clean the mushrooms and slice them thinly. Slice the smoked sausages into rounds.

In a thick-bottomed pot, heat vegetable oil over medium-high heat. Add the onion, bell pepper, and carrots. Sauté the vegetables, stirring occasionally, for 8-10 minutes.

Add the sliced mushrooms. Stir and sauté for another 7 minutes.

Add the sliced smoked sausages and dried basil.

Stir and sauté for another 5 minutes.

Add the canned corn to the pot.

Boil 1 liter of water. Pour the boiling water into the pot. Bring to a boil and cook for 1-2 minutes.

Turn off the heat, add salt and black ground pepper. If time permits, cover the pot with a lid and let the soup rest for 10 minutes.

The mushroom, bell pepper, corn, and smoked sausage soup is ready. Ladle into bowls and serve.

Enjoy your meal!