If you’re looking for a delicious hot soup to your daily values of vegetables, try this Swamp Soup recipe. This is a great soup if you’re on a low calorie diet or just want something to serve on the side the next time that you make a hearty meal.
Similar to a turnip green soup or southern pea soup, this Swamp Soup recipe is one of the best things that I’ve found for incorporating vegetables into a hearty meal without losing out on any of the flavor.
Smoked sausage – If you can’t find smoked sausage, Swap for polish kielbasa or meat balls made with ground beef or turkey.
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First: Cook pasta al dente, drain and set aside. In a large soup pot over medium heat to medium-high heat, cook diced sausage and onion for 3 – 4 minutes, until sausage brows and onions soften.
Second: Add in garlic and stir, cooking for 1 minute.Add in soup mix, broth, beans, and greens, stirring to combine.Bring to a boil and then reduce to a simmer.
Third: Simmer over low residual heat until greens are tender and soup mix is rehydrated.Wait to add pasta until 10 minutes before serving.
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Fourth: Season whole pot with additional salt and black pepper if desired.Serve with hot sauce and a slice of corn bread or hush puppies.
This soup has a very Southern comfort feel to it, so I personally like to serve it with other comfort foods like collard greens, corn and rice casserole, and mac and cheese.
One of the best touches that I’ve found when serving swamp soup is to add in small cubes of swiss cheese to each bowl before passing them out.
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The flavoring of the Swiss cheese pairs well with the sausage and soup mix, and provides a nice cheesy touch to this recipe.
This swamp soup is just as good the next day as it is when you first make it, so I highly recommend saving your leftovers.
You can also freeze this soup by placing single servings into the fridge and letting them cool before moving them to the freezer.
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This thick, hearty soup recipe is perfect for cold winter nights, with smoked sausage, flavorful vegetable soup mix, tasty chicken broth, and a few different servings of vegetables. Paired with soft, chewy pasta, this dish can be made as a side or a main meal and takes a short time to cook, so it’s ideal for nights when you don’t have a ton of time.
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
Swamp Country Cooking: Cajun, Bayou, Southern River Recipes: Holyfield, Dana: 9798663973687: Amazon.com: Books
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Not a comment..but a question...where I live we can't get seasoned canned greens. Can I use frozen chopped spinach or fresh kale..and if so, what extra seasonings/spices would I need to add that would be in the canned? Thank you
Great question! I would use frozen kale or frozen green if you can find them. Spinach is too tender and will turn to mush in the soup. As far as seasonings go, I like to use a combination of seasoned salt and some chicken bouillon. Just cook the greens in water with these seasonings (or you can use chicken broth with seasoned salt) and cook until tender. Then use in the soup as directed. Hope this helps:)This easy and delicious turnip green soup is a savory, smoky and slightly spicy southern recipe favorite. Loaded with beans, sausage, greens and a bit of pasta, swamp soup makes the perfect meal.
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Any greens will work: While the classic southern swamp soup recipe calls for turnip greens, it works equally well with collards, mustard greens or spinach. I usually use canned greens but fresh or frozen greens will cook up nicely too.
Reheats well:Like most soups, stews, and chilis, turnip green soup tastes as delicious as ever when reheated. Add a little chicken broth, if needed, and grab your spoon.
Step 1: Add andouille sausage and onions to a stockpot on the stove over medium-high heat until the sausage chunks have browned a bit and the onions are soft and fragrant. Add the garlic; cook and stir one more minute.
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Step 3: Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. Add cooked ditalini in the last 15 minutes or so.
Absolutely and reheating it in the microwave works perfectly. I do this all the time. Sometimes I add a little bit of chicken stock when reheating.
This easy and delicious turnip green soup is a delicious, smoky and slightly spicy southern recipe favorite. Loaded with beans, sausage, greens and a bit of pasta, swamp soup makes the perfect meal.
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All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline. Nutrition
Serving: 1 cup Calories: 195 kcal Carbohydrates: 12 g Protein: 10 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 32 mg Sodium: 1121 mg Potassium: 304 mg Fiber: 1 g Sugar: 1 g Vitamin A: 40 IU Vitamin C: 12 mg Calcium: 20 mg Iron: 1 mg
Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.
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