Time to unpack those hood jackets again, summer heat is definitely gone and chill is going to be here for awhile. So to welcome the fall or autumn season, how about FALLing in love with my “Welcome to Fall” soup. This is a fall favorite of mine…and it is loaded with OKRA.

Go ahead and substitute smoked sausage with chunks of leftover roasted chicken, or cooked pork.

And if you haven’t used sambal oelek or chili paste in your cooking, and like your food spicier…then keep a bottle or a jar always in your fridge. Sambal oelek is great on just about everything…yes, everything!

Lastly, just a reminder, go easy on the Chinese 5 spice powder which is packed with bits of star anise, cloves, black peppercorns, fennel seed and cinnamon.

1 tablespoon cooking oil

3 pcs smoked sausage, sliced diagonally

1 medium onion, chopped

1 tablespoon minced garlic

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) diced tomatoes and green chilies

2 cans (14.5 oz each) chicken broth

1 can (15.25 oz) whole kernel sweet corn, drained

1 package (1 lb) frozen cut okra

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon 5 spice powder

1 teaspoon sambal oelek

Patis or fish sauce and black pepper to taste

Lightly brown sliced smoked sausage in hot oil; then transfer sausage to a bowl and set aside. Saute onion and garlic in remaining oil until onion is translucent. Stir in remaining ingredients, including the sliced smoked sausage. Cover and bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Correct seasoning to taste with patis and black pepper. Serve immediately.


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