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This hearty Swamp Soup combines smoky sausage, soft beans, and leafy greens in a tasty broth that'll warm you right up. The deep flavors come together quickly, making it perfect for busy weeknights while tasting like you've been cooking all day.
I stumbled upon this soup years back when trying to use up some turnip greens, and now it's what I crave when temperatures drop. My husband usually stays away from anything green, but he asks for this soup all the time – that tells you just how good it tastes.
Ingredients
- Smoked sausage: Gives the whole pot a deep, smoky taste. Try Andouille for something bold or kielbasa if you want it milder
- Sweet onion: Adds a nice sweetness that works against the savory bits. Vidalias are really good in this
- Garlic: Brings that must-have flavor kick. Go with fresh cloves for the best taste
- Knorr Vegetable soup mix: This handy packet packs in lots of flavor and helps thicken the broth
- Chicken broth: Makes up the base of your soup. Pick low sodium if you're cutting back on salt
- Great Northern beans: These soft, mild beans soak up all the surrounding flavors. Don't forget to rinse canned ones to wash away extra salt
- Canned seasoned turnip greens: Already flavored to save you time with that classic Southern taste. Keep the liquid they come in
- Short pasta: Makes the soup more filling with a nice texture. Try small shells, orzo, or ditalini
Step-by-Step Instructions
- Cook Sausage and Onions First:
- Get your biggest soup pot hot over medium heat. Toss in the cut-up sausage and diced onion, giving them a stir now and then. Let them cook about 3-4 minutes until the sausage gets a nice golden crust and onions turn clear. This builds the flavor base for your whole soup.
- Throw in the Garlic:
- Add your chopped garlic and stir it around for just a minute. Watch it closely since garlic burns fast. You'll know it's ready when your kitchen smells amazing.
- Mix Up Your Soup Base:
- Pour in the chicken broth, then sprinkle in the Knorr Vegetable soup mix while stirring to avoid lumps. Add your rinsed beans and turnip greens with their juice. Give everything a good mix.
- Let It Bubble Away:
- Bring it all to a light boil, then turn down the heat to keep it at a low simmer. Let all those flavors mingle and the greens get tender, about 15-20 minutes. The soup mix will slowly thicken your broth.
- Add Your Pasta:
- About 10 minutes before you want to eat, stir in your cooked pasta. Taste the broth and only add salt and pepper if needed - the canned greens and soup mix usually add enough flavor already.
- Get Ready to Eat:
- Scoop the hot soup into bowls and put hot sauce on the table for anyone who wants extra kick. A piece of cornbread or some hush puppies works great for soaking up all that tasty broth.
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Those turnip greens really make this recipe special. They might not look fancy, but they add this earthy flavor that turns basic bean soup into something with true Southern character. My grandma always told me turnip greens were "good medicine," and this comforting soup makes me think she was right.
Storage and Reheating
This Swamp Soup stays good in the fridge for up to 4 days if you keep it in a sealed container. The flavors actually get better overnight as everything sits together. When you warm it up, you might need to add a splash of chicken broth if it's gotten too thick. If you want to freeze some, leave out the pasta and store portions for up to 3 months, then add fresh cooked pasta when reheating so it doesn't get mushy.
Make It Your Own
Don't be afraid to switch things up based on what you like or what's in your pantry. You can swap in kale or collard greens for the turnip greens, but maybe add a little vinegar to get that tangy taste. White beans, navy beans, or black-eyed peas work just as well as great Northern beans. Want it spicier? Throw in a chopped jalapeño with the onions or go with hot Italian sausage instead of the smoked kind.
Serving Suggestions
Swamp Soup works great as a meal by itself, but for bigger appetites, pair it with a simple green salad with vinaigrette dressing. For a true Southern experience, nothing beats having cornbread or hush puppies on the side to soak up that tasty broth. A handful of grated Parmesan or some crumbled bacon on top adds another layer of flavor that goes perfectly with the sausage and beans.
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Let everyone add their own hot sauce at the table so they can make it as mild or spicy as they want.
Frequently Asked Questions
- → What can I use instead of smoked sausage?
You can swap smoked sausage with turkey sausage, kielbasa, or cubed ham for a similar taste. Vegetarian? Try smoked tofu or toss in extra beans for protein.
- → How do I fix overly salty soup?
If it's too salty, stir in some water or low-sodium broth. Taste before adding more salt to avoid over-seasoning.
- → Which pasta type works well here?
Small pasta like ditalini, macaroni, or shells is perfect. These hold up nicely and mix well with the chunky ingredients.
- → Can I use fresh greens instead of canned?
Sure! Swap canned greens for fresh or frozen ones. Just be sure they’re fully tender before mixing them into the soup.
- → Is this soup okay to prepare in advance?
Yes! The flavor gets better overnight. Reheat gently and add a bit of water or broth to adjust the thickness if needed.