There are certain meals that taste like home before you even take the first bite.

This simple sausage and vegetable soup has been in both Joey’s family and mine for decades. Joey and I come from the same small village of Castor, Louisiana, and we have known each other for most of our lives, ever since we were small children. Growing up, both of our Mamaws made this comforting meal for us in their own kitchens.

Now, all these years later, I make it for Joey in our kitchen at The House on Jefferson. It is more than an easy supper. It is a little taste of our childhood, our families, and the small Louisiana village that will always be part of our story.

An Easy Supper Made With Simple Ingredients

One of the best things about this recipe is its simplicity. There are no complicated ingredients or long preparation steps. It is the kind of dependable meal our families have made for years, especially when something warm and hearty was needed without spending all afternoon in the kitchen.

Ingredients

• 1 pound hot pork sausage
• 1 large 29-ounce can Veg-All Original Mixed Vegetables, undrained
• 1 15-ounce can tomato sauce
• Salt and black pepper to taste, if needed
• 1 box Jiffy Corn Muffin Mix
• Egg and milk called for on the cornbread package

If you prefer less heat, you can use mild breakfast sausage. Joey and I enjoy the extra flavor from the hot sausage.

How to Make Sausage and Vegetable Soup

1. Prepare the Jiffy cornbread according to the package directions and place it in the oven to bake.
2. While the cornbread is baking, crumble the sausage into a large pot or Dutch oven.
3. Cook the sausage over medium heat until it is browned completely. Drain away any excessive grease.
4. Add the undrained mixed vegetables and tomato sauce to the cooked sausage.
5. Stir everything together and bring it to a gentle simmer.
6. Reduce the heat and allow the soup to simmer for approximately 20 to 25 minutes, stirring occasionally. Add a small amount of water if you prefer a thinner consistency.
7. Taste and season with salt and black pepper if needed.

The Cornbread Makes It Special

I serve the soup right over a warm piece of Jiffy cornbread.

The combination is what makes this meal so good. The sausage and tomato sauce are savory, while the Jiffy cornbread adds just enough sweetness. As the cornbread absorbs the rich tomato broth, every spoonful has that perfect mixture of sweet and savory.

It is truly chef’s kiss.

Even Better the Next Day

This is one of those wonderful meals that improves overnight. Once all those flavors have had time to soak in, the leftovers are every bit as delicious, if not better, than the first serving.

Store the cooled soup in a covered container in the refrigerator and reheat it gently on the stovetop or in the microwave.

It is also very freezer-friendly. Allow the soup to cool completely, place it in an airtight freezer container, and freeze it for up to three months. I recommend freezing the soup separately and making a fresh pan of cornbread when you are ready to serve it again.

A Little Taste of Home

Recipes do not have to be fancy to become treasured family traditions. Sometimes the most meaningful meals are the simple ones our Mamaws made when we were children.

For Joey and me, this humble sausage and vegetable soup carries us right back to Castor. Now it has found a place at our own table, in the historic home where we are continuing old traditions and making new memories together.

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From Our Table to Yours

Did your family make a simple comfort meal like this when you were growing up? I would love to hear what dish still tastes like home to you. Please share your memories in the comments below.