Autumn Sausage Corn Soup

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 3/4 pound fully cooked smoked sausage, sliced 1/4 cup all-purpose flour 1/4 cup vegetable oil 1/2

Ham and sausage fortify this warming vegetable soup.
Ham and sausage fortify this warming vegetable soup.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serves 11 (about 2-1/2 quarts).[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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