Corn and Sausage Soup

2-1/2 cups chopped onions
1/2 cup each chopped green pepper
1/2 cup sweet red pepper
1/2 cup celery
6 tablespoons butter
1-1/2 pounds fully cooked smoked sausage, cut into 1/4-inch pieces
3 garlic cloves, minced
4 cans (15 ounces each) Italian-style tomato sauce
3 packages (16 ounces each) frozen corn
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3 bay leaves
1-1/2 teaspoons dried basil
1-1/2 teaspoons oregano
1-1/2 teaspoons thyme
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon hot pepper sauce, optional

In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving. Makes 16-18 servings (about 5 quarts).