Get RecipeSpicy Pork, Green Pepper, and Corn Soup
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This restorative soup is big on flavor but requires minimal effort to prepare. Plus, it's a great way to use up that extra pound of pork sausage that's been lingering in the fridge.
Sherry vinegar and Worcestershire sauce give the broth its depth and a little bit of zing. Leave them out and this dish falls flat. If you have trouble getting your hands on sherry vinegar, red wine vinegar is an acceptable substitute.
Feel free to make this a day or two ahead—its flavors only improve. The soup also freezes well.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.