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Autumn Sausage Corn Soup

3/4 pound fully cooked smoked sausage, sliced
1/4 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3 green onions, chopped
3-1/2 cups water
1 package (16 ounces) frozen corn
1-1/2 cups cubed fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh tomatoes
1 can (6 ounces) tomato paste
1/4 teaspoon salt, optional

Printed from tasteofhome.com Jul 25, 2008

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Autumn Sausage Corn Soup cont.

1/8 teaspoon cayenne pepper
Hot pepper sauce to taste

In a large skillet, cook and stir sausage over medium-high heat until
browned; drain well and set aside. In a Dutch oven or soup kettle,
cook and stir the flour in oil over medium heat for 5 minutes or
until golden brown. Add the onion, green pepper and green onions;
saute until tender. Stir in the water, corn, ham, tomatoes, fresh
tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce
and sausage. Bring to a boil. Reduce heat; cover and simmer for 1
hour, stirring occasionally.

Yield: 11 servings (about 2-1/2 quarts).