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Hearty Sausage and Vegetable Soup

Simple, comforting, and tasty soup.  


  • 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


  • 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.