Thanksgiving Soup

1/2 pound Jimmy Dean Sage sausage
1 cup water
3/4 cup milk
1 14.5 oz can diced tomatoes with green pepper and onion
1 8 oz can tomato sauce
1 14.75 oz can cream style corn
1 8.25 oz can sliced carrots, drained
1 8 oz can cut green beans, drained
1 8.5 oz can sweet peas, drained
1/4 large white onion, chopped
2 t ground sage
2 t salt

Roll sausage into miniature balls and cook in bottom of stew pot at mid-high heat. When nearly cooked through, cut into fourths. Add 1 cup water and then diced tomatoes, tomato sauce, corn, carrots, beans, and peas. Add chopped onion, sage, and salt. Stir well. Add 3/4 cup milk. Cook at medium heat for 15 minutes to cook down. Cover with lid and turn heat down to high simmer. Cook an additional 30 minutes or until onions are translucent. Serve hot.

I decided to call it Thanksgiving Soup because the simmering aroma is similar to the cooking aromas of Thanksgiving day.