Thursday, October 29, 2015

Autumn Sausage Corn Soup

Up until our first frost on October 17th, our garden was still producing some tomatoes and peppers, so I have been enjoying adding these last bits of fresh homegrown veggies to our meals. When the frost and cooler weather hit, I was definitely in the mood for some warm and hearty soups to grace our dinner table. So, I began digging through my cookbooks in search of some new things to try. I found this recipe in an old Taste of Home Holiday Celebrations Cookbook and it certainly fit the bill for a warm and hearty fall meal. Better yet, it let me use some of the tomatoes and peppers from our October garden yield. This soup is a way to warm your family after a day of raking leaves or hiking through the pumpkin patch in search of the perfect specimens for your fall decorating or pumpkin carving.

 3/4 pound full cooked smoked sausage sliced
1/4 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3 1/2 cups water
16 oz frozen corn
1 1/2 cups cubed, fully cooked hap
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6oz) tomato paste
1/4 tsp salt
1/8 tsp cayenne pepper
Hot pepper sauce to taste

In a large skillet, cook and stir the sausage over medium high heat until browned; drain well and set aside. In a Dutch oven cook and stir the flour in oil over medium heat for 5 minutes or until golden brown.Add the green pepper, onion, and green onions; saute until tender. Stir in the water, corn, ham, tomatoes, tomato paste, salt, cayenne pepper, and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for one hour, stirring occasionally.

Linking with:
Saving 4 Six
The 36th Avenue
Pieced Pastimes
Between Naps on the Porch
A Delightsome Life

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