One Pot Southern Veggie and Sausage Soup

Originally published on September 24, 2019. Updated on January 20, 2021.

This is one of those “clean out the pantry and freezer” meals that ended up tasting really good and made it into our regular rotation of easy weeknight meals. It cooks up in one pot in about 40 minutes and has lots of flavor, and it’s even toddler approved! Jack crashed my photo shoot for this recipe and kept saying “it’s yummy, it’s good!” while I was trying to take pictures of it. I think that’s a toddler’s way of saying, “Hey, mom…put down the camera so we can eat already!” (Please ignore all the marker on his face and arm…we had art time while this soup was cooking and he likes to color a little outside the lines.)

Jack absolutely loves this soup, which means that when he eats it, he gets in some veggies he rarely eats (like sweet potatoes and okra) and actually enjoys them, which is totally a win in my book.

I love how colorful all the different veggies are in this soup! It is such a pretty meal, and it’s hearty and filling. My favorite way to serve this soup is alongside my traditional skillet cornbread, made just the way my grandmother makes it. You can find that recipe here.

One Pot Southern Veggie and Sausage Soup

Ingredients

Instructions

  1. Place ground sausage and diced onion in a large stock pot over medium-high heat and cook until sausage is browned.
  2. Remove sausage and onion from the pot and set aside.
  3. Add sliced sausage pieces to the same pot and cook until browned (you may need to add a little oil or cooking spray to keep them from sticking, but go easy or you will end up with oily soup).
  4. Once sausage slices are browned, add the sausage and onion mixture back to the pot, along with the beef broth and vegetables.
  5. Add seasonings (except for hot sauce) and stir well to combine. Bring mixture to a boil, then reduce the heat to low and cover.
  6. Simmer for at least 30 minutes.
  7. Taste and add salt if needed.
  8. Remove bay leaf and add hot sauce right before serving. Stir well to incorporate hot sauce.

Notes

  • I love to eat this soup with my skillet cornbread, but you could also eat it with crackers or just enjoy it on its own.