This swamp soup recipe combines greens, beans, and tasty broth for a healthy, satisfying meal. With plenty of flavor and easy to make, it’s a Southern classic that’s perfect for cold nights or a healthy, satisfying lunch.
0
Add to Favorites
Swamp Soup Recipe
Description
This swamp soup recipe combines greens, beans, and tasty broth for a healthy, satisfying meal. With plenty of flavor and easy to make, it's a Southern classic that's perfect for cold nights or a healthy, satisfying lunch.
Ingredients
Instructions
Video
- 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.
- Add chicken broth, vegetable recipe mix, beans, turnip greens, hot sauce, and black pepper, and stir together.
- Bring mixture to a boil, then cover and reduce heat to low. Let it simmer, covered, for an hour to allow flavors to develop and mingle. Add cooked ditalini in the last 15 minutes or so.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 32mg11%
- Sodium 1121mg47%
- Potassium 304mg9%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 10g20%
- Vitamin A 40 IU
- Vitamin C 12 mg
- Calcium 20 mg
- Vitamin K 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Instead of ditalini, you could use tubetti, which is slightly smaller, or elbow macaroni; however, it is important to choose a small pasta to enhance the soup rather than overwhelm it. Add the cooked pasta in the last 15 minutes or so of cooking.
- This recipe doesn’t need additional salt.
- For a milder flavor, you can use any smoked sausage (like Polish kielbasa) or chicken or turkey sausage instead of the Cajun andouille. Chopped ham or a ham hock would work nicely as well. You could also make swamp soup with mudballs by adding meatballs!
- Substitute an equal amount of collards, mustard greens, or spinach for the canned turnip greens, if desired.
- Fresh turnip greens, collards, or spinach can also be used. I like the ease (and the seasoning) of canned greens, but fresh will work. Rinse fresh greens well to get the sand and grit out before using.
- Rinse and drain beans well to reduce the sodium and starch (gas-producing) content.
- To make it vegetarian, use vegetable broth in place of chicken broth and omit the meat.
