Swamp Soup recipe

Ingredients

• 1 lb Smoked Sausage (sliced into 1/4‑inch rounds)
• 2 tablespoons Olive Oil (for rendering sausage)
• 1 cup Yellow Onion (chopped; about 1 medium onion)
• 2 tablespoons Pickled Jalapeño (diced; fresh jalapeño can be used)
• 3 medium Potatoes (diced; about 2 large or 3‑4 medium)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground, to taste)
• 1 large can Seasoned Turnip Greens (canned) (drained)
• 2 cans Black‑Eyed Peas (canned) (drained; can use Hoppin' John mix if available)
• 1 can Diced Tomatoes with Green Chilies (Rotel) (optional for extra spice; drained)
• 4 cups Low Sodium Chicken Broth (store‑bought or homemade)
• 1 teaspoon Cajun Seasoning (or Creole seasoning, adjust to taste)
• 2 tablespoons Green Onions (sliced for garnish, optional)

Instructions

1. Render Smoked Sausage

   Heat olive oil in a large soup pot over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until the fat has rendered and the sausage is lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium

2. Sauté Onion and Jalapeño

   Add the chopped onion and diced jalapeño to the pot. Cook, stirring, until the onion becomes translucent and the jalapeño softens, about 4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Potatoes and Season

   Stir in the diced potatoes, a pinch of salt, and pepper. Cook for 2 minutes to coat the potatoes with the rendered fat.

   Time: PT2M

   Temperature: Medium

4. Add Greens and Black‑Eyed Peas

   Add the drained seasoned turnip greens, black‑eyed peas (or Hoppin' John), and the optional drained Rotel tomatoes. Stir to combine and break up the greens.

   Time: PT2M

5. Add Broth and Boil

   Pour in the low‑sodium chicken broth. Increase heat to high and bring the soup to a rolling boil.

   Time: PT5M

   Temperature: High

6. Simmer Until Potatoes Are Tender

   Reduce heat to medium‑low, uncover, and let the soup simmer until the potatoes are fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: Medium-low

7. Season and Finish

   Stir in the Cajun seasoning, taste, and adjust salt or pepper as needed. Add sliced green onions if using and let sit for 2 minutes.

   Time: PT2M

8. Serve

   Ladle the hot swamp soup into bowls and serve with cornbread muffins. Garnish with extra green onions if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

18g

Fiber

5g