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. Both recipes are included below. Enjoy!
- 1/2 yellow onion, diced
- 1 pound ground sausage (I use mild, but use hot if that’s your thing)
- 1/2 pound smoked link sausage, cut into slices
- 2 cans beef broth
- 1 can black eyed peas
- 2 cups frozen lima beans
- 1 1/2 cups frozen sliced okra
- 1 large sweet potato, peeled and cut into small, bite-sized cubes
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon tosemary
- 1 teaspoon parsley
- 1/2 teaspoon poultry seasoning
- 1/2 tablespoon cumin
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 dashes hot sauce
- Heat a large soup pot over medium high heat until hot.
- Add ground sausage and diced onion to pot and brown sausage. When sausage is browned, remove from pot and set aside.
- Add sliced sausage pieces to pot and brown (add a little cooking spray or olive oil if needed to keep from sticking, but go easy so your soup won’t be greasy).
- Add browned sausage and onions back to the pot, along with beef broth and veggies.
- Add seasonings and stir well to combine. Bring mixture to a boil, then reduce heat and cover.
- Simmer for about 30 minutes to let flavors meld.
- Taste and add salt if needed.
- Remove bay leaf and add hot sauce right before serving.
- Serve with Skillet Cornbread (recipe below).
- 2 cups self rising cornmeal (I like yellow, but white works, too. Just make sure it’s self-rising or you’ll have a corn pancake!)
- 1 large egg
- 1 to 1 1/2 cups buttermilk
- 1 tablespoon butter
- Spray a cast iron skillet with cooking spray, then put butter in the pan and stick it in the oven while it preheats to 400 degrees.
- Mix together cornmeal, egg, and buttermilk (start with one cup of buttermilk and add more if needed to make the batter pourable, but not runny).
- When butter is melted and oven is preheated, pour batter into pan on top of melted butter (you can thank me for the best buttery, crunchy crust ever once it bakes!).
- Bake at 400 degrees for about 25 minutes, until the crust is golden brown.
- Let cool in the pan for about 5 minutes, then turn out onto a plate and cut into slices before serving.