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.

Course dinner, main meal soup, Soup

Cuisine American, Cajun, Creole

Keyword how to cook okra soup, how to make okra soup, how to make sausage soup, okra soup, okra soup recipe, sausage soup recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings bowls

Calories 267kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
12 ounces Andouille sausage, cut into rounds
1 medium yellow onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled and chopped
2 cups cut okra
2 cloves garlic, minced
2 teaspoons Cajun seasoning
4 cups low-sodium chicken broth
2 bay leaves
1 (15-ounce) can white beans drained and rinsed
1 (15-ounce) can whole kernel corn drained
1 (14.5-ounce) can fire-roasted tomatoes
chopped fresh thyme

Instructions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Lightly brown the sausage and plate it.
Add the onions, celery, carrots, and okra to the pot. Saute over medium heat until the onions and the celery are soft.
Reduce the heat to low and add the garlic and Cajun seasoning. Cook for a minute while stirring.
Add the chicken broth and bay leaves. Bring the mixture to a boil and then simmer for 10 minutes.
Add the beans, corn, and tomatoes. Simmer for another 10 minutes. Add the browned sausage and fresh thyme. Simmer for 2-3 minutes to warm everything. Fish out the bay leaves and discard them.

Notes

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.

Nutrition