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Sausage and Okra Soup

1 lb Sausage, Polish; cut in 1/4" slices and halved
Oil, vegetable
3 tb Flour, all-purpose
1 md Onion; chopped
1 Garlic clove; minced
2 qt Chicken broth
3 tb Tomato paste
2 c Okra; sliced (fresh or frozen)
10 oz Corn, whole kernel; frozen
1/2 c Pepper, green or red; minced
1/4 c Parsley, fresh; chopped
Salt; to taste
Pepper; to taste


Brown sausage in oil in a heavy Dutch oven; drain sausage, reserving drippings in pan. Add enough oil to drippings to make 3 tablespoons. Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook an additional minute, stirring constantly.

Gradually add about 1 cup chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add tomato paste; stir until blended. Add sausage, remaining chicken broth, and all other ingredients. Bring to a boil; reduce heat and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.


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