Sausage Soup

• 1 lb. hot sausage
• 2 (46 oz.) cans tomato juice
• 1/2 lb. fresh green beans or 1 pkg. frozen
• 2 ears fresh corn or 1 pkg. frozen
• 1/2 lb. fresh butter beans or 1/2 pkg. frozen
• 1/4 lb. fresh okra, sliced, or 1/2 small pkg. frozen
• 1 can LeSueur peas
• 3 potatoes, peeled and diced
• 3 to 4 carrots, diced
• 1 can whole peeled tomatoes, chopped

1. In skillet, crumble and brown sausage.
2. Pour off grease. Transfer sausage to very large stock pot.
3. Add tomato juice, tomatoes, green beans, butter beans, okra and carrots.
4. Cook over medium heat for 45 minutes, stirring occasionally.
5. Add potatoes. Cook for 15 minutes.
6. Add corn and peas.
7. Cook 15 more minutes. Serve hot with cornbread.
8. Leftovers freeze well.

hot sausage, tomato juice, fresh green beans, corn, fresh butter beans, fresh okra, lesueur peas, potatoes, carrots, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449523 (may not work)