The Perfect Swamp soup Recipe!

Ingredients

• 1 lb Smoked Sausage (diced; Andouille or kielbasa work well)
• 1 medium Onion (diced)
• 2 cans Collard Greens (canned) (15 oz each, drained)
• 1 can Black‑Eyed Peas (canned) (15 oz, drained)
• 2 cans Buttered Corn (canned) (15 oz each, drained)
• 1 can Great Northern Beans (canned) (15 oz, drained)
• 2 cans Fire‑Roasted Diced Tomatoes (14.5 oz each)
• 1 cube Vegetable Bouillon (or 1 tsp paste)
• 2 tsp Miss Hal's Creole Seasoning (adjust to taste)
• to taste Salt
• to taste Black Pepper
• 1 cup Self‑Rising Cornmeal Mix (white Lily or similar)
• 2 tbsp Vegetable Oil
• 2 large Eggs
• 1 cup Buttermilk (add until batter resembles pancake batter)
• 1/2 tsp Salt (cornbread)
• 1/4 tsp Black Pepper (cornbread)

Instructions

1. Prepare Ingredients

   Dice the smoked sausage, dice the onion, and open and drain all canned vegetables and beans.

   Time: PT10M

2. Brown the Sausage

   Heat the skillet over medium‑high heat, add the diced sausage and cook, stirring occasionally, until browned, about 5 minutes.

   Time: PT5M

3. Sauté the Onion

   Add the diced onion to the sausage grease and sauté, stirring, until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

4. Add Vegetables, Beans, and Seasonings

   Stir in the collard greens, black‑eyed peas, buttered corn, great northern beans, fire‑roasted tomatoes, vegetable bouillon, and Creole seasoning. Mix well and bring to a gentle simmer.

   Time: PT5M

5. Simmer the Soup

   Return the browned sausage to the pot, stir, cover, and reduce heat to low. Let the soup simmer gently for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: Low

6. Prepare Cornbread Batter

   In a mixing bowl combine the self‑rising cornmeal mix, oil, eggs, buttermilk, salt, and pepper. Stir until the batter reaches a pancake‑batter consistency.

   Time: PT10M

7. Preheat Oven

   Preheat the oven to 450°F (232°C).

   Time: PT5M

   Temperature: 450°F

8. Bake Cornbread

   Pour the batter onto the hot, greased baking sheet or skillet and bake for 15‑20 minutes, until the top is golden brown and a toothpick comes out clean.

   Time: PT20M

   Temperature: 450°F

9. Serve

   Ladle the hot swamp soup into bowls and serve with warm cornbread on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

6 g