Hearty Sausage and Vegetable Soup

Simple, comforting, and tasty soup.  

Author Savory Spicerack


  • 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


  1. 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.