Autumn Sausage Corn Soup

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

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


  • 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).

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