This vegetable and sausage soup is a flavorful hearty soup made with tons of veggies and sausage. It’s an easy, simple, and yet satisfying one pot meal that you can make in about 35 minutes that the whole family will love!
WHAT MAKES THIS SOUP SO COMFORTING
It’s the perfect meal when you need one of those easy dinners for busy weeknights or when it’s a cold and rainy day. This is an easy meal because we save time by using some frozen ingredients to cut down on prep.
This recipe is inspired by the flavors of Southern style okra and tomatoes, but it’s made as a broth based vegetable sausage soup that’s hearty without being heavy. The combination of sausage, vegetables, tomatoes, and okra creates a comforting soup that’s filling, flavorful, and perfect for weeknight cooking.
INGREDIENTS YOU’LL NEED
This section provides essential information about the ingredients. The full ingredient list and step by step instructions can be found in the complete recipe card below.
Frozen okra and corn
We’re using frozen okra and corn because it’s the healthiest option next to fresh produce, especially when you don’t have time to chop fresh okra and cut corn kernels off the cob.
Fire roasted tomatoes
Fire roasted tomatoes give this soup a slightly sweet, smoky flavor and help build a rich, tomato based broth.
Bay leaf
Bay leaves add a slightly sweet and earthy flavor and help enhance the other ingredients in broth based soups like this one.
Sausage
Sausage adds heartiness and bold flavor to the soup without making it heavy.
Broth
Broth keeps this recipe light and soup like rather than thick, making it perfect for a comforting but not overly rich meal.
HOW TO MAKE IT
- Brown the sausage in a large Dutch oven or soup pot over medium heat until fully cooked and lightly caramelized around the edges, leaving flavorful browned bits in the bottom of the pot.
- Add the garlic and cook briefly until fragrant but not browned, about 30 seconds.
- Stir in the fire roasted tomatoes, broth, bay leaf, and seasonings, scraping up any browned bits so they dissolve into the broth.
- Bring the soup to a gentle boil, then reduce heat to medium low and simmer for about 20 minutes, until the broth smells rich and savory and the flavors have blended.
- Add the frozen okra and corn and cook for an additional 5 to 7 minutes, until the vegetables are tender and heated through, and the okra has lost its raw texture.
- Remove the bay leaf, taste, and adjust seasoning with salt and black pepper as needed before serving.
This soup should remain brothy and well balanced, with tender vegetables and sausage in every spoonful.
EXPERT TIPS
- Prevent Oversalting – I recommend salting to taste after it’s finished cooking because the meat and stock will add some salt to the dish.
- Low Sodium – For less sodium, use low sodium broths and stocks.
- Longer okra and corn cooking time results – If your personal preferences are crunchier produce, cook this as recommended. For a more cooked produce, add the okra and corn at the beginning of the cooking time (the okra will break up a little bit).
- Oil Usage – I typically don’t add oils like olive oil to this dish because the meat has some fat content and you don’t want this dish to be too greasy. I recommend using a drizzle of olive oil when browning chicken or turkey meat substitutions so it won’t stick to the pan, because they tend to have less grease.
VARIATIONS & SWAPS
- Diced Tomatoes – If you can’t find fire roasted tomatoes, regular canned diced tomatoes work well and still provide good flavor.
- Tomato Flavor – For a richer tomato taste, add 1 to 2 tablespoons of tomato paste or about ¼ cup tomato sauce, adjusting to your preference.
- Broth Swaps – Chicken broth is recommended, but beef broth also works if that’s what you have on hand.
- No Broth – If you don’t have any chicken broth or stock on hand, you can use water instead. You might have to add more additional salt to taste at the end of your cooking time if you use water.
- Meat Variations – Turkey, smoked, Italian, or chicken sausage all work well in this soup. Ground beef can also be used if you prefer it over sausage.
- Veggies – Green beans, corn, spinach, bell peppers, onions, and okra all work nicely in this soup. Fresh vegetables can be used, though they will increase prep time.
- Italian Seasoning and Fresh Herbs – Use Italian seasoning or other additional fresh herbs to add a more earthy flavor.
FAQs
Crusty bread is great for dipping, and a grilled cheese sandwich makes this soup a complete and comforting meal.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove until warmed through.
Yes this soup freezes really well! Let it cool to room temperature, then spoon it into freezer safe bags, leaving a little space for expansion. Press out as much air as you can, seal, and lay the bags flat. Freeze for up to 3 months.
When you’re ready to use it, thaw the bag overnight in a food container in the fridge. Pour the thawed soup into a saucepan and warm it over medium heat for about 10 to 15 minutes, or until heated through.
For a slow simmer dish make this in the slow cooker! First, brown the meat in a medium size pan on the stove using medium heat for about 3 to 5 minutes until it cooks through. Add the cooked meat to the slow cooker using a slotted spoon.
Add all of the other ingredients (except the frozen okra) to the slow cooker and stir until combined. Cover with lid, and cook for 6 hours on low. Add the okra, salt and pepper to taste, and stir until combined. Cover with lid and cook for another 30 minutes or until the okra have heat through.
MORE COZY MEAL IDEAS
If you’re craving another cozy, comforting bowl of goodness, you’ll love this creamy seafood stew made with tender seafood and a rich, flavorful creamy coconut broth.
MORE HEARTY SOUPS & COMFORT FOODS
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Hearty Vegetable and Sausage Soup Recipe
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 or yellow corn kernels
- 3 cups frozen cut okra
Instructions
- Brown the meat in large Dutch oven or large saucepan on the stove using medium heat for about 3 to 5 minutes or until the meat is browned and cooked through. After the meat has fully cooked, use a wooden spoon to remove the excess grease from the cooking vessel.
- Add the garlic to the pan. Cook the garlic cook for about one minute.
- Then, add the roasted tomatoes, bay leaves, chicken stock, white pepper, onion powder, and season salt to the pot. Stir until ingredients are combined.
- Bring this to boil using medium high heat.
- Once it begins to boil, lower the heat to medium low heat. Cover the pot with a lid, Cook on medium low for about 20 minutes.
- Now add the corn and okra to the cooking vessel. Let it cook for about 5 to 7 minutes or until the corn and okra have heated through.
- Add salt and black pepper 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! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Nice home recipe. This looks amazing!
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!