Autumn Sausage Corn Soup

Photos by Rob Hagen and Dan RobertsHam and sausage fortify this warming vegetable soup.

Ingredients

• 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

How to make it 



• 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).