Comforting Hearty Vegetable and Sausage Soup with Okra

A scoop of this and a scoop of that makes this hearty Vegetable and Sausage Soup an easy, simple, and yet satisfying meal.

This simple soup was something my papa put together many times in the slow cooker.  And many times, I would eat it. Depending on how we feel, we put it in the slow cooker too. But this recipe I am sharing, is a quick version for a stove top cooking.

My granddaddy passed away a few years ago, and this soup is something that my siblings and I always reminisce about.  My sister always calls me saying, “What do I put in Papa Scott’s soup?”  I told that girl that if she wanted this vegetable and sausage soup recipe, then she’s gonna have to come to my website from here on out. Seriously, I wouldn’t care if she called me a million times to ask me the ingredients. I would still give her the directions a million times over.  I love that girl!

There’s a need for this soup in my home, in our homes. It brings warmth, and comfort to us now as we go through daily ups and downs. Sometimes, it’s just the memories that make this soup so special.

Hearty Sausage and Vegetable Soup

Simple, comforting, and tasty soup. Original recipe appears on Savory Spicerack here.

Ingredients

• 1 pound chicken, pork or turkey sausage
• 6 garlic cloves, pressed or finely chopped
• 1-14.5 ounce canned fire roasted diced tomatoes
• 2 bay leaves
• 3 cups chicken stock
• 1/4 teaspoon white pepper
• 3 teaspoons onion powder
• 1/2 teaspoon season salt
• Salt and pepper to taste
• 8 ounces frozen white corn kernels
• 3 cups frozen cut okra

Instructions

1. Brown sausage in large pot on medium heat.  After the sausage has fully cooked, drain the sausage.
2. Add the garlic to the pan, let sausage and garlic cook for about a minute.
3. Then, add the chicken stock, canned fire-roasted diced tomatoes, bay leaves, white pepper, onion powder, and season salt to the sausage in the pot. Stir until ingredients are combined.
4. Cover the pot with a lid, let the soup cook on medium-low for about 20 minutes.
5. Now add the corn and okra. Let the soup cook for about 5 to 7 minutes, or until the corn and okra have heated through.
6. Salt and pepper the soup to taste.

About Sharee of Savory Spicerack

I’m Sharee, a culinary enthusiast who learned to cook, so my family would not have to survive on ramen noodles alone. I’m sharing dishes inspired by different cooking methods, unique flavors combinations, and unique spices.  If it looks good on the camera, and pleasing to the palate then I will be posting it. I hope my virtual recipe diary, can help you make meals with a twist that taste great, the perfect meal or dish for your next dinner party, and quick efficient dishes for the busy day when time is of the essence.