A scoop of this and a scoop of that makes this Hearty Vegetable and Sausage Soup an easy, simple, and yet satisfying meal.
Vegetable and Sausage Soup
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, gives you ca play by paly for a stove top cooking method.
Papa Scott’s Soup
My grand daddy 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!
It Brings Warmth and Comfort
There’s a need for this soup in my home, in our homes… It brings warmth, and comfort to us now a days as we go through the daily ups and downs…. Sometimes it’s just the memories that make this soup so special….
ENJOYING This Hearty Vegetable and Sausage Soup? YOU WILL LOVE THESE, TOO:
Hello Fresh have a great vegetable and soup recipe, too.
MADE THIS RECIPE?
♥♥♥ Please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Hearty Vegetable and Sausage Soup
Ingredients
- 1 pound chicken, pork, or turkey sausage
- 6 garlic pressed or finely chopped
- 1 14.5 ounce can 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
- Brown sausage in large pot on medium heat. After the sausage has fully cooked, drain the sausage.
- Add the garlic to the pan, let sausage and garlic cook for about a minute.
- Then, add the chicken roasted tomatoes, bay leaves, chicken stock, white pepper, onion powder, and season salt to the pot. Stir until ingredients are combined.
- Cover the pot with a lid, let the soup cook on medium low for about 20 minutes.
- 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.
- Salt and pepper the soup to taste.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! The place where I share recipes that fulfill my never ending cravings, and inspirations. If you want to get into more of the details of how this all started and who I am, just click the link for all the gossip! 
Keeping this recipe for later – the soup is incredible!
Just awesome! Looks delicious.
Awesome. Just awesome! Papa Scott’s legacy continues, through his talented granddaughter. Definitely trying this, as soon as it cools down (this week we’re having summer weather. Again.).
Sending you lots of hugs dear!
Has it cooled down yet? We just got our official cool weather I believe! Thanks for stopping by!
it finally did, this week lol:) Now it’s autumn, at last :):) xoxo
Yay Good to Hear! I love the fall season!