This is a fast, simple, and cheap meal that always registers high on the ‘YUM!’ meter at my house. My Aunt Billy made this soup when I was young and I never forgot it. When I started cooking for my family I hunted down the recipe in my Mom’s archives and stirred it into my cooking arsenal years ago. It’s a faithful stand-by when I only have 20 minutes to make dinner happen. The ingredients can hibernate in my cupboard or freezer, my own culinary warehouse. Hence, its name: Warehouse Soup. Thank you Aunt Billy!
Tip: Start the cornbread first. While it’s baking, whip up the soup!
Easy Warehouse Soup
12 to 14 oz smoked kielbasa sausage
1 can condensed cr of potato soup
1 can condensed split pea w/ ham soup
1 can of diced Italian tomatoes, undrained
1 soup can of water
Cut sausage into cubes and brown in soup pot on medium high. Add remaining ingredients and heat. Add more water if desired.
2 boxes of Jiffy cornbread mix
1 can creamed corn
Combine Jiffy mix with 2 eggs and 1 can of cream corn. Bake in greased 8×8 dish @400 for 20 min, until done.