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This hearty Swamp Soup blends 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 it's been cooking all day long.
I stumbled across this soup ages ago when trying to use up turnip greens, and now it's what I crave when temperatures drop. Even my husband, who normally won't touch greens, asks for this soup all the time – that really tells you something about how good it tastes.
Ingredients
- Smoked sausage: Gives the whole pot a deep, smoky taste. Try Andouille for something bold or grab kielbasa if you want something gentler
- Sweet onion: Adds a bit of natural sweetness that works against the savory bits. Vidalias are perfect if you can find them
- Garlic: Brings that must-have flavor boost. Go with fresh cloves for the tastiest results
- Knorr Vegetable soup mix: This handy packet packs in lots of flavors and slightly thickens everything up
- Chicken broth: Creates 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: These already-flavored greens cut down on prep work and bring that down-home Southern taste. Hang onto the liquid for more flavor
- Short pasta: Adds a nice chew and makes the soup more substantial. Try ditalini, orzo, or tiny shells
Step-by-Step Instructions
- Brown the Sausage and Onions:
- Get your biggest soup pot hot over medium heat. Toss in your chopped sausage and diced onion, giving it a stir now and then. Let them cook about 3-4 minutes until the sausage gets a nice golden crust and the onions turn clear. This sets up all the flavor for your soup.
- Add the Aromatics:
- Drop in the minced garlic and keep stirring for just one minute. Watch it carefully since garlic burns fast. You'll know it's just right when your kitchen smells amazing.
- Combine the Soup Base:
- Pour in your chicken broth, then sprinkle in the Knorr Vegetable soup mix, stirring well so it doesn't clump. Add your rinsed beans and the turnip greens with their juice. Mix everything together really well.
- Simmer to Perfection:
- Let it come to a gentle bubble, then turn down the heat to keep it at a low simmer. Give it about 15-20 minutes so all the flavors can mix and the greens get nice and tender. The soup mix will slowly thicken the broth a bit.
- Finish with Pasta:
- About 10 minutes before you want to eat, add the cooked pasta. Take a quick taste and throw in salt and pepper only if it needs it – the canned greens and soup mix usually add enough seasoning already.
- Serve with Accompaniments:
- Scoop the hot soup into bowls and put some 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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The turnip greens really make this recipe special. They might not seem fancy, but they add this amazing earthy flavor that turns a simple bean soup into something with real Southern character. My grandma always claimed turnip greens would "fix whatever troubles you," and this cozy soup definitely proves her point.
Storage and Reheating
This Swamp Soup stays good in the fridge for about 4 days if you keep it in a sealed container. It actually gets tastier overnight as the flavors blend together. When you warm it up, splash in a bit of chicken broth if it's gotten too thick. If you want to keep it longer, freeze portions without the pasta for up to 3 months, then add freshly cooked pasta when heating it up so it won't get soggy.
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 dash of vinegar to get that tangy kick. White beans, navy beans, or black-eyed peas work just as well as great Northern beans. Want more heat? Throw in a chopped jalapeño with the onions or use hot Italian sausage instead of the smoked kind.
Serving Suggestions
Swamp Soup works great all by itself, but for bigger appetites, pair it with a basic green salad dressed in vinaigrette. For a true Southern meal, nothing beats having cornbread or hush puppies to soak up all that tasty broth. Try sprinkling some grated Parmesan or crumbled bacon on top for an extra flavor boost that goes perfectly with the savory sausage and beans.
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Let everyone add their own hot sauce at the table so they can make it as spicy or mild as they want.
Frequently Asked Questions
- → Can I use a different meat instead of smoked sausage?
Sure! Swap smoked sausage for turkey kielbasa, diced ham, or even smoked tofu for a vegetarian twist. Extra beans also work wonderfully as a meat-free option.
- → What if the soup is too salty?
You can fix salty soup by mixing in a bit of water or low-sodium broth. It’ll lighten things up, so save the extra salt for after tasting.
- → Which pasta shape works best?
Small pasta works great—try elbow macaroni, ditalini, or mini shells. They hold up well without overpowering the soup.
- → Can I replace canned turnip greens?
Absolutely, fresh or frozen turnip greens are perfect substitutes. Just cook them down until soft before tossing them in.
- → Can this soup be prepped ahead?
Totally! Letting it sit overnight makes the flavors even better. Just reheat with a splash of water or broth to freshen it up before serving.