Cajun Sausage Meatball Soup

Since I am so busy, I may, or may not, have scheduled a bunch of blogs. Don’t be mad! When I get a free night, I have SO MUCH to talk about!

November is truly fall for me. Autumn comes after Halloween, in my opinion. Of course, it helps that Thanksgiving is much more fall-esque than Halloween.

Plus, here in Kansas, we’ve had a ridiculously toasty October. Bleh. I hate hot weather.

The season brings with a veritable pantheon* of fall fruits and vegetables, including my favorite: the apple.

In 10 Fit Foods for Fall, Joe Wilkes describes the benefits of eating fresh fruit and veg and buying it local.

For health benefits, cost benefits and more, eat these fall foods:

  • Apples
  • Corn (on the cob)
  • Cucumbers (Ha! Because we eat pickles in the summer!)
  • Eggplant
  • Grapes
  • Okra (I only like it fried :( )
  • Pears
  • Peppers
  • Raspberries
  • Tomatoes

While apples might be my favorite raw fruit, I would have to say that tomatoes are my favorite cooked fruit.

Yes. Tomatoes are fruit.

In addition to these fall favorites, keep the rest of your pantry stocked with the following healthy staples provided by holistic health consultant Dale Bellisfield:

  • Dried beans
  • Whole grains (couscous, millet, quinoa, brown rice and steal-cut oats)
  • Sweet potatoes
  • Coconut milk
  • Garlic and onions
  • Nuts and seeds
  • Dried fruits
  • Breadcrumbs and croutons

With a stocked pantry, you can create just about any soup you want. For instance, I created this chicken noodle soup out of “whatever was in my pantry.”

chicken noodle soup recipeAnd, last night, I made Cajun Sausage Soup using the above ingredients.

Cajun Sausage Soup

  • Green, red and yellow peppers
  • Onions
  • Canned tomatoes and jalapeno peppers (cheap Rotel)
  • Corn
  • Beef or pork sausage (I used Johnsonville Italian for some added spices)
  • 1 cup chicken broth
  • 2 cups water
  • (A lot of) Cajun spice mix
  • Dashes of basil, garlic powder, black pepper and paprika
  • White or brown rice (Husband only eats white rice)

Slice sausage and form in to meatballs. Coat with Cajun seasoning and olive oil (or oil of choice). Heat a skillet over medium-high heat. Add sausage and cook until just pink in the center. The sausage will finish in the next step.

Mix the peppers, onions, corn and cheap Rotel in a pot with the chicken broth and water in a large pot. Turn on medium heat and cook. Add the sausage to the pot after the sausage finishes cooking. (You can drain the sausage or not drain the sausage, depending on the level of fat content you want. It’s good… when you don’t drain the sausage.)

Meanwhile, cook rice in a separate pot according to the directions. I used Boil-in-a-Bag rice, which is quick cooking, so I wanted to cook it separately. You can, however, cook it first, and then add in the fruits and veggies and chicken broth.

Add the rice to the pot and heat through.

Serve! You can garnish with fresh basil, cheddar cheese or croutons!

Husband and I had our soup with skillet pork chops rubbed with Cajun spice and olive oil.


Any unusual soup recipes?