Description
Swamp Soup is a hearty and flavorful Cajun-inspired dish featuring smoked sausage, tender potatoes, turnip greens, navy beans, and diced tomatoes with chiles. This one-pot soup combines smoky, spicy, and savory elements for a warming meal perfect for cool weather.
Ingredients
Sausage and Vegetables
- 1 pound smoked sausage, cut into ¼-inch slices
- 1 cup diced onion (about 1 small onion)
- ½ cup diced celery (about 1 large rib)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 pound Yukon gold potatoes, peeled and diced into 1-inch pieces
Liquids and Canned Ingredients
- 4 cups chicken broth (or vegetable broth)
- 2 (15-ounce) cans turnip greens (not drained)
- 2 (14-ounce) cans Navy beans, drained and rinsed
- 1 (14.5-ounce) can tomatoes and diced chiles (not drained)
Seasonings
- ½ teaspoon Cajun seasoning (more or less to taste)
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Brown the sausage: Add 1 pound of sliced smoked sausage to a large pot. Cook over medium heat, stirring occasionally until the sausage is browned and slightly crisped, about 4 minutes.
- Sauté vegetables: Add diced onion and celery to the browned sausage in the pot. Cook for 3 minutes until the vegetables start to soften. Then add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add potatoes and broth: Stir in the diced Yukon gold potatoes, then pour in 4 cups of chicken broth. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to medium-low and add the turnip greens (with their liquid), drained and rinsed Navy beans, diced tomatoes and chiles (with their juice), and Cajun seasoning. Stir to combine all ingredients.
- Season and cook: Add salt and ground black pepper to taste. Let the soup simmer gently for 25-30 minutes, or until the potatoes are tender and flavors are well blended.
- Serve: Once cooked, taste and adjust seasoning as needed. Serve hot for a comforting, filling meal.
Notes
- You can substitute smoked sausage with andouille or kielbasa for a slightly different flavor.
- Turnip greens can be replaced by collard greens or kale if preferred.
- Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly (omit sausage in that case).
- If you like a spicier soup, increase the amount of Cajun seasoning or add cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
