Sausage Soup

This sausage soup is a cornucopia of flavors with andouille sausage, onions, celery, carrots, okra, white beans, corn, and tomatoes in a broth seasoned with Cajun spice and fresh thyme. It’s like a flavor explosion for your taste buds.

Trust me when I tell you that this soup is just that good. If you like lots of flavor and texture, this recipe is for you. It has quickly become a family favorite. What’s not to love about a hearty soup with a little Cajun twist? If you like this recipe, try red beans and rice, jambalaya, or Cajun gumbo.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Andouille sausage: If you prefer something a little less spicy, use Kielbasa or smoked chicken sausage.
• Okra: Fresh is always best, but not always available. Most grocery stores carry whole and cut frozen okra.
• Cajun seasoning: You can substitute Creole seasoning.
• Bay leaves: Add delicate eucalyptus-like flavors and complexity, but don’t forget to fish them out of the pot.
• White beans: You can use great northern beans, navy beans, or cannellini beans.
• Fire-roasted tomatoes: If they are difficult to find, substitute regular diced tomatoes.

How To Make Sausage Soup With Okra

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Lightly brown the sausage in a large Dutch oven over medium heat and plate it.
2. Add the onions, celery, carrots, and okra to the pot. Sauté over medium heat until the onions and the celery are soft.
3. Reduce the heat to low and add the garlic and Cajun seasoning. Cook for a minute while stirring.
4. Add the chicken broth and bay leaves. Bring the mixture to a boil and then simmer for 10 minutes.
5. Add the beans, corn, and tomatoes. Simmer for another 10 minutes or until the carrots are tender. Add the browned sausage and fresh thyme. Simmer for a couple of minutes.

Preparation Tips

• This soup is slightly spicy. If you have a sensitive palate, I suggest using Kielbasa sausage and cutting the Cajun or Creole seasoning down to 1-1½ teaspoons.
• Peel the carrots so they look aesthetically pleasing with the bright orange color.
• Okra is a delicious addition to this soup, and it is not slimy in the soup. But if you don’t like it, omit it.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
• Freeze in a freezer-safe container or freezer zipper bag for up to 2 months. Thaw in the fridge overnight.

Serving Suggestions for Sausage Soup

I love to serve this with skillet cornbread, corn muffins, or sweet potato cornbread. Other great choices are jalapeno cheddar beer bread, cheddar bay biscuits, or corn fritters.

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