Autumn Sausage Corn Soup

This soup warms you up from the beginning of autumn to winter's end.

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"I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to its fabulous Cajun flavor."
-- Belinda D., Westlake, Louisiana

You Will Need
3/4 pound fully cooked smoked sausage, sliced
1/4 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional
1/8 teaspoon cayenne pepper
Hot pepper sauce to taste

What to Do
1. In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.

2. In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; sauté until tender. Stir in the water, corn, ham, tomatoes, tomato paste, salt if desired, cayenne, hot pepper sauce and sausage. Bring to a boil.

3. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Serves 11 (about 2-1/2 quarts)

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