Vegetable and Sausage Soup

5 from 3 votes

This vegetable and sausage soup is a flavorful hearty soup made with tons of veggies and sausage.

Course Soup

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 249kcal

Author Sharee

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.

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 Chicken Broth- 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).
Olive oil- 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. But, if you are using vegan meats or chicken, use a few drizzles of olive oil to brown the meats.