Ingredients

• 1 pound Sausage , cut into coins
• 1 cup Broccoli florets
• 1 cup Zucchini , chopped
• 1 cup Carrots , chopped
• 1 cup Fresh tomatoes , chopped
• 1 cup Corn
• 1 cup Onions , diced
• 1 cup Celery , diced
• 0.75 cup Butter (1 1/2 sticks)
• 6 tablespoons Flour
• 8 cups Chicken stock
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon White pepper
• 2 teaspoons Dried thyme
• Olive oil (for browning sausage)

Instructions

1. Cut sausage into coins and chop all vegetables into bite-sized pieces
2. In a large pot, heat a small amount of olive oil over medium heat
3. Add sausage and brown on all sides, about 5-7 minutes
4. Remove sausage and set aside, leaving any drippings in the pot
5. In the same pot, melt butter over medium heat
6. Add onions and celery and sauté for about 5 minutes, until softened
7. Add flour and stir continuously for 2 minutes to create a roux
8. Slowly add 2 cups of chicken stock, whisking constantly to prevent lumps
9. Add the remaining 6 cups of stock and stir until smooth
10. Return the browned sausage to the pot
11. Add all the vegetables (broccoli, zucchini, carrots, tomatoes, and corn)
12. Stir in salt, black pepper, white pepper, and thyme
13. Bring to a boil, then reduce heat to a simmer
14. Cook uncovered for several hours, stirring occasionally, until vegetables reach desired tenderness
15. Adjust seasonings to taste before serving