Beazell's Cook Book

Corn Soup by Lisa Dantin

Recipe detail

  • ( 7 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Corn Soup - Contributed by Lisa Dantin  




1 large can of tomato paste

1 chopped onion

1 tablespoon minced garlic

1 large bottle (32 oz.) of V8

5 cans cream style corn

5 cans whole kernel corn

1 package Andouille sausage

4 – 5 Packages of Salt Meat



I sauté the onion and garlic in the tomato paste on low heat, once the onions are pretty much wilted, add a large bottle of V-8 juice, whichever flavor you the bottle to add water to soup later on.

Cook for about an hour, and then add 1 package of Andouille sausage, sliced (I usually cut it down the center and then in slices, half-moon shaped.)

Salt meat...I like a lot of meat, so I usually buy about 4-5 packs of salt meat, cut them in bite size pieces, and I boil them in a separate pot until almost tender.

Once the salt meat is done, add to the soup, and you can then lower the heat to between low & medium, and stir occasionally so it doesn't stick. Add Beazell's Cajun Seasoning, and whatever other seasonings you prefer to your liking. If you find it too thick, just add a little water from your empty V-8 juice bottle a little at a time till you get it the consistency you like your soup...this is so easy, and so good...Enjoy!


Only registered unsers may submit comments, please log in if you want o comment